LINGUINI IN CLAM SAUCE

Donna Brown

8 oz linguini or spaghetti
2 (6.5 oz) cans minced clams
Light cream or milk (I use canned milk.)
½ cup chopped onion
2 cloves garlic-minced
2 Tbsp margarine or butter
1/4 cup flour
½ tsp oregano
¼ tsp salt
1/8 tsp pepper
¼ cup snipped fresh parsley
¼ cup parmesan.



Cook linguini according to package.

Drain clams, reserving liquid from 1 can. Add enough cream or milk to make 2 cups.

While linguini cooks, melt butter in skillet, add chopped onion and garlic, cook until onion is soft, stir in flour, oregano, salt, and pepper. Cook and stir until combined. Add clam juice and cream or milk. Cook and stir until thick. Cook and stir 1 minute more. Add clams and parsley. Heat through. Serve over linguini. Sprinkle with parmesan.

(Dried parsley also works. Soak it in a little water.) Print Recipe