Linguine with White Clam Sauce #2

Recipe look good to you?     

Linguine with White Clam Sauce #2 Ingredients

1/2 Stick butter	1/2 tb Chopped parsley
4 tb Olive oil	1/2 ts Oregano
1 c Chopped scallions; including	1/2 ts Basil
2 cn (7.5-oz) chopped clams	3 Cloves garlic; crushed
1 pk (10-oz) linguine	Grated Parmesan cheese

Instructions for Linguine with White Clam Sauce #2

Heat butter and olive oil; reserve 2 tablespoons of this mixture. Add chopped scallions and saute briefly. Add parsley, oregano, basil, crushed garlic, salt, pepper and clam juice drained from clams; simmer briefly. Add canned clams and then keep hot. Boil linguine; drain and return to pot in which it was boiled. Add reserved 2 Tablespoons olive oil and melted butter mixture, toss noodles and add 4 tablespoons grated parmesan cheese. Add a small amount of cornstarch and water mixed together if necessary for thickening sauce. Pour over noodles. Serve. From a book of my mothers (Judy Hosey) titled , mostly Japanese and Hawaiian. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ClamCuisine: Uncategorized

More like this...

Linguine with White Clam Sauce

Linguine with White Clam Sauce

Linguine with White Clam Sauce

Linguine with White Clam Sauce