LINGUINI AND WHITE CLAM SAUCE

Linguini and White Clam Sauce image

Provided by Susan Din

Categories Seafood

Time 20m

Number Of Ingredients 8

3 can(s) chopped clams (snows preferably)
4 Tbsp unsalted butter or extra virgin olive oil
3 clove garlic or 1 tbsp
3 Tbsp all purpose flour
2/3 c heavy cream
2 Tbsp italian parsley
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste

Steps:

1. Open the canned clams, and strain off the juice into a separate bowl.
2. Begin melting the butter/heat olive oil in a large skillet over medium high heat. Slice garlic (for milder taste) or use a microplane to grate the garlic (stronger taste) directly into the pan. Cook garlic for 2-3 minutes.
3. Stir flour into the butter/oil mixture and cook, stirring for 1-2 minutes. Pour the clam liquid, into the frying pan, whisking to avoid lumps. Bring to a boil, and cook 2 minutes.
4. Stir in the cream and continue cooking for 1 minute. Sauce should coat the back of a spoon.
5. Turn off heat, stir in clams and parsley. Taste for seasoning and add salt and pepper. Serve over hot linguini with a green salad and crusty bread.