Title: White Clam Sauce for Linguine
Categories: Sauce Shellfish Italian
Yield: 6 Servings
| 1/4 | c | Olive oil |
| 10 | oz | Whole baby clams |
| 2 | | Garlic cloves,minced |
| 1/3 | c | Dry white wine |
| 4 | ts | All-purpose flour |
| 1/4 | ts | Red pepper flakes |
| 16 | oz | Minced clams |
| 1/4 | ts | Salt |
| 3 | tb | Chopped parsley |
Drain and reserve juice in the cans of minced and whole baby clams. In
medium saucepan heat oil. Add garlic & saute for 2 min. Stir in flour. Add
reserved clam juices, wine, red pepper flakes and salt. Bring to boil &
simmer for 10 min. Add minced clams, baby clams and parsley. Return to
boil, then keep warm while preparing linguine. When linguine is done, pour
sauce over top and toss gently and serve.