This is a print preview of "White Clam Sauce with Linguine" recipe.

White Clam Sauce with Linguine Recipe
by DCMH

White Clam Sauce with Linguine
Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 8

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 cup minced onion
  • 4 cloves garlic, peeled and minced
  • 1/4 cup flour
  • 1 1/2 cups clam juice
  • 3 (6.5-oz) cans chopped clams, drained
  • 1/4 cup white wine
  • 14 cup whipping cream
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp white pepper
  • 16 oz linguine pasta
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup lemon juice

Directions

  1. Melt butter with oil in a large, heavy skillet over medium heat, Add onions and saute until just translucent, about 4 minutes.
  2. Add garlic and saute 2 minutes more.
  3. Stir flour into an to coat onions. Continue cooking, stirring, 4 to 5 minutes so that the flour turns a light golden brown.
  4. Add half of the clam juice to the skillet and stir well to form a ball with the flour mixture. Add remaining clam juice and stir to combine and smooth out any flour lumps.
  5. Add clams, wine, cream, red pepper flakes, and white pepper; mix well and keep at a low simmer while cooking the pasta.
  6. Cook pasta according ot package directions. Drain.
  7. When ready to serve, add lemon juice and parsley; toss with pasta.