Friday, November 6, 2009

Linguini with White Clam Sauce

I made this meal last night and had a few requests for the recipe. It is very easy, very quick (30 minutes), and very yummy. I tweaked this recipe a bit from one of my favorite cookbooks, Saving Dinner Basics from Leanne Ely which can be found here.


1 pound linguini
4 (6 oz.) cans chopped clams, undrained
1 (14.5 oz.) can low sodium chicken broth
1/4 cup (1/2 stick) butter
4 cloves garlic, pressed
2 tbsp. flour
1/4 tsp. dried thyme
1/4 cup chopped fresh parsley
Juice of one lemon
Salt and pepper to taste

Prepare pasta according to directions. Drain.
While pasta is cooking, melt butter over medium-high heat and saute' garlic.
Stir in flour.
Cook on low for a minute or two, stirring constantly.
Gradually stir in the juice from the four cans of clams, chicken broth, and thyme.
Bring to a boil and simmer for a minute or two.
Stir in clams, parsley, lemon juice and heat through.
Add salt and pepper to taste.
Serve over hot linguini.

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