Title: Linguine with White Clam Sauce
Categories: Pasta Shellfish Main
Yield: 4 Servings
| 8 | oz | Linguine or spaghetti |
| 6 1/2 | oz | Can minced clams, rinsed |
| 3 | tb | Olive oil |
| 1/4 | c | Clam juice |
| 1/2 | lg | Yellow onion, finely chopped |
| 1 | c | Low-sodium chicken broth |
| 6 | cl | Garlic, minced |
| 1/4 | c | Grated Parmesan cheese |
| 2 | tb | Flour |
| 2 | tb | Minced parsley |
Cook linguine according to package instructions, omitting the salt. Rinse
with cold water, drain and set aside. Meanwhile, in a heavy 10" skillet,
over moderate heat, heat olive oil for 1 minute. Add onion and garlic and
cook, uncovered, until onion is soft, about 5 minutes. Blend in flour and
cook, stirring constantly, for 1 minute. Add clams, clam juice and chicken
broth and cook, stirring, 4 minutes longer. Stir in cheese. Add cooked
linguine and cook 1 minute longer, tossing well, until heated through. Mix
in parsley and serve.