LINGUINI WITH CLAM AND ARTICHOKE HEARTS
Steps:
- In heavy skillet or 2-quart saucepan, heat olive oil and butter, stir in flour and cook 3 minutes over medium heat, stirring often.
- Stir in broth, reduce heat and cook one minute.
- Add garlic, parsley, lemon juice and white pepper to taste; cook over low heat about 5 minutes.
- Stir in artichokes, clams, parmesan cheese and capers. Continue cooking, stirring frequently, 10 minutes.
- Meanwhile, cook linguini in rapid boiling, lightly salted water until just al dente (tender but not mushy), about 6 minutes. Drain thoroughly and combine with prepared artichoke and claim sauce; toss to distribute and serve at once.
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