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Linguini With White Clam Sauce

Serves: 4

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Linguini With White Clam Sauce recipe on the web!!


   _ ounces linquini noodles
   _ tablespoon garlic minced
   ___ cup butter or margarine
   _ tablespoons flour
   _ 8-ounce bottle clam juice
   _ 6 1/2-ounce cans clams minced, undrained
   ___ cup milk
   ___ teaspoon black pepper
   _ to 4 tablespoons parsley chopped
   Grated Parmesan cheese (optional)


Cook linguini according to package directions; drain, return to pot, cover and keep warm if necessary.

Meanwhile, in a 3-quart saucepan over medium heat, sauté garlic in butter or margarine for 1 to 2 minutes or until golden brown. Stir in flour. Gradually whisk in clam juice. Stir in clams with liquid, milk and pepper. Increase heat to medium-high. Stirring, bring to a boil. Reduce heat to low and simmer for 3 minutes, stirring frequently.

Stir parsley into sauce. Place drained linguini in a serving bowl. Pour sauce over and toss. Serve with Parmesan cheese.


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