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Thread: My friend from Germany gave me an awesome Linguini with White Clam Sauce recipe

  1. #1
    LINGUINI WITH WHITE CLAM SAUCE

    3 (6 oz.) cans minced clams
    Bottled clam juice
    1/4 c. butter
    2 cloves garlic, crushed
    2 tbsp. flour
    1/2 c. dry white wine
    1/8 tsp. dried thyme leaves
    Pinch dried red pepper flakes (opt.)
    1/4 c. chopped fresh parsley
    1 tbsp. lemon juice
    Salt & pepper
    1 lb. linguini, cooked according to label

    Drain clams into 2 cup measure; add enough bottled clam juice to make 2 cups liquid. In medium skillet melt butter over moderately high heat. Stir in flour. Cook over low heat about 1 minute, stirring constantly. Gradually stir in clam liquid, wine, thyme and red pepper flakes; bring to a boil and simmer 1 to 2 minutes. Stir in clams, parsley and lemon juice and heat through. Taste sauce; add salt and pepper if needed. Serve over hot linguini. Makes 4 to 6 servings.

  2. #2
    LINGUINI WITH WHITE CLAM SAUCE

    3 (6 oz.) cans minced clams
    Bottled clam juice
    1/4 c. butter
    2 cloves garlic, crushed
    2 tbsp. flour
    1/2 c. dry white wine
    1/8 tsp. dried thyme leaves
    Pinch dried red pepper flakes (opt.)
    1/4 c. chopped fresh parsley
    1 tbsp. lemon juice
    Salt & pepper
    1 lb. linguini, cooked according to label

    Drain clams into 2 cup measure; add enough bottled clam juice to make 2 cups liquid. In medium skillet melt butter over moderately high heat. Stir in flour. Cook over low heat about 1 minute, stirring constantly. Gradually stir in clam liquid, wine, thyme and red pepper flakes; bring to a boil and simmer 1 to 2 minutes. Stir in clams, parsley and lemon juice and heat through. Taste sauce; add salt and pepper if needed. Serve over hot linguini. Makes 4 to 6 servings.

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