LINGUINI WITH CLAM AND ARTICHOKE HEARTS

Linguini with Clam and Artichoke Hearts image

Categories Pasta

Number Of Ingredients 11

1/4 cup olive oil
4 tablespoons butter
1 tablespoon flour
2.5 cloves garlic crushed
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
1 can drained artichoke hearts quartered (14 oz)
1 can whole baby clams drained (10 oz)
2.5 tablespoons freshly grated parmesan cheese
2 teaspoons drained capers chopped
1/2 pound linguini noodles

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.