WHITE CLAM SAUCE OVER LINGUINE

White Clam Sauce (2)

Want a delicious creamy clam-laden pasta dish on the table in less than 30 minutes?  Here you go!

INGREDIENTS:

½ cup olive oil

1 large onion, chopped

1 cup sliced mushrooms

4 TBSP butter

2 TBSP flour

6 cloves garlic, minced or slivered

1/3 cup white wine

½ tsp red pepper flakes

3-4 cans clams drained, but reserve juice

1 ¾ cups half and half

¼ cup grated Parmesan cheese

¼ cup grated Romano cheese

Parsley

PREPARATION:

Heat olive oil in a 3 or 4 quart Dutch oven over medium-high heat. Add onion and mushrooms, and cook, stirring constantly until onion is tender.

Turn heat down, and add butter, flour, and garlic, and cook for a couple of minutes, until flour is mixed in and sauce begins to thicken.

Pour in the reserved clam juice, wine, and crushed red pepper, and simmer over low heat for 10 minutes.

Gradually stir the half-and-half and cheeses and simmer for another 20 minutes, but do not boil.

At this time, I like to prepare my pasta and garlic bread.  Add clams to sauce during the last few minutes, only to heat through.  Garnish with parsley. Serve with additional grated cheese.

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By Tika for CHEW WANNA EAT? © 2016

White Clam Sauce_crop

White Clam Sauce

White Clam Sauce (2)

 

 

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