Tuesday, May 31, 2011

Creamy Clam Sauce, With Linguine

So, recently I dug out an old recipe that is quick and easy to make. It is a favorite around here, and unfortunately is something that I forget about! I hope that you enjoy it as much as we do.

Linguine and Clam Sauce

1 cup slice fresh mushrooms (4 oz, optional, if you are Grant)
2 cloves (or teaspoons from the jar in the fridge!) garlic, chopped
1/4 cup butter
3 tablespoons flour
3-6 1/2 ounce cans chopped clams, drained, reserving the liquid from two of the cans
1 cup cream (yes, cream. If you are afraid of cream, I guess you could use whole milk)
2 tablespoons dry sherry, or a good douse of a yummy white wine
1/4 teaspoon pepper
1 teaspoon dry basil
1 teaspoon dry oregano
1 tablespoon dry parsley

1/4 - 1/2 cup grated Parmesan cheese
1/3 - 1/2 pound hot cooked linguine

It is best to have all of the ingredients ready to go, as this recipe progresses quickly. In a heavy pan, saute mushrooms and garlic until soft; stir in flour (make a roux) and gradually add reserved clam liquid and cream. Cook and stir until slightly thickened. Add clams, sherry, parsley, basil, oregano, and pepper; heat thoroughly. Serve over hot pasta. Serves 2 - 3 hearty appetites.

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