My author friend was asking for a good Italian recipe she could use in her book. I suggested Clams Linguine, a family recipe I got from my mother-in-law. The fresh parsley makes it especially delicious, but you can use the dried stuff if that's all you've got.
5 garlic cloves, minced
½ stick (4 tablespoons) of butter
Splash of white wine
3 cans of chopped clams
2-3 tablespoons of flour
2-3 tablespoons of milk
1-2 tablespoons of fresh parsley, chopped
1 box of linguine noodles
In a medium size skillet, sauté garlic in butter on medium heat. Add a splash of wine and cook a minute or two. Add clams: 1 can drained clams and 2 cans with juice. Stir to cook together for a few minutes. Turn down to low temperature. In a separate cup, mix flour and add milk to make a creamy mixture. Add to clam sauce to thicken. Stir in chopped parsley and serve over cooked linguine noodles. Enjoy!
½ stick (4 tablespoons) of butter
Splash of white wine
3 cans of chopped clams
2-3 tablespoons of flour
2-3 tablespoons of milk
1-2 tablespoons of fresh parsley, chopped
1 box of linguine noodles
In a medium size skillet, sauté garlic in butter on medium heat. Add a splash of wine and cook a minute or two. Add clams: 1 can drained clams and 2 cans with juice. Stir to cook together for a few minutes. Turn down to low temperature. In a separate cup, mix flour and add milk to make a creamy mixture. Add to clam sauce to thicken. Stir in chopped parsley and serve over cooked linguine noodles. Enjoy!
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