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A recipe for Linguini Clam Sauce - - Ingredients -

Linguini with Clam Sauce 24 oz. minced clams 4 cloves garlic, minced 1/4 cup butter 2 Tbsp. lemon juice 1/4 cup fresh parsley, chopped 1/4 cup dry white wine 1 cup light cream 1 Tbsp. cornstarch Salt and pepper to taste Parmesan cheese, freshly grated 1 pound linguini Place clams and the next 5

The secret to this dish is to reduce the sauce to a quantity that will coat and finish the pasta without any excess liquid in the pan. Ingredients: ounces olive oil, cloves garlic -- peeled and minced, white wine, clam broth, littleneck clams -- cleaned ˜˜amp purged, chopped clams, crushed red

Cook pasta according to package direction. Drain well. Melt butter in a large skillet. Add chopped onion and minced garlic. Cook until tender, stir occasionally. Add the flour and stir to make a paste. Add undrained clams, salt, pepper, basil and parsley. Stir constantly to prevent lumping. Bring

If the idea of shelling more than a dozen clams doesn't appeal to you, ask them to shell them for you at your favorite fish market. Just make sure they pack them with their juices when they give them to you.

Linguini with clam sauce Posted by artsycook Source: Recipe by Lisa Stapor 16 ounces linguini pasta 3 tablespoons olive oil 1/4 cup dry white wine 2 garlic cloves, minced 2 slices slightly stale bread, grate into crumbs 13 ounces minced clams in juice 8 ounces bottled clam juice 1 tablespoon dried
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Recipe for Linguini and Clam Sauce