Linguine with White Clam Sauce

Linguine with White Clam Sauce Ingredients

8 oz Ronzoni linguine; uncooked	4 cn Chopped clams; 6 oz cans,
1/2 c Olive or vegetable oil	1 1/2 c Chopped fresh parsley
4 Cloves garlic; minced	1/2 ts Salt
1 tb All-purpose flour	1/4 ts Ground black pepper

Instructions for Linguine with White Clam Sauce

Cook pasta according to package directions; drain. Meanwhile, in medium saucepan, heat oil. Add garlic; cook until very lightly browned. Blend in flour. Gradually stir in clams with liquid, parsley and seasonings. Cook over medium-low heat, stirring constantly, until sauce is slightly thickened. Serve sauce over hot pasta. NOTE: 8 oz. Fettuccine or Vermicelli can be substituted for Linguine. Notes: Prep Time: 15 min. - Start to Finish: 20 min. Recipe by: Ronzoni (r) Posted to brand-name-recipes by Beach Princess on Jan 21, 1998

Main Ingredient: ClamCuisine: Uncategorized

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Linguine with White Clam Sauce

Linguine with White Clam Sauce

Linguine with White Clam Sauce

Linguine with White Clam Sauce

Linguine with White Clam Sauce

Ingredient Insight - look inside this recipe

All-Purpose Flour	Clams	Garlic	Parsley
Salt	Vegetable oil

for flavor and categorization

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