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Linguine With Olive-Clam Sauce

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 tablespoon 15ml Butter or margarine

  3. 1 tablespoon 15ml Minced garlic

  4. 3 tablespoons 45ml Flour

  5. 2 Chopped clams - packed in

  6. Own juice - (6 1/2 oz ea)

  7. 1/2 cup 118ml Milk

  8. 3 tablespoons 45ml Wine - or 1 tablespoon 15ml Lemon juice

  9. 1/2 cup 73g / 2.6oz Coarsely chopped California - ripe olives

  10. 2 tablespoons 30ml Minced parsley

  11. Salt

  12. Pepper

  13. Hot cooked linguine

Instructions Jump to Ingredients ↑

  1. Heat oil and butter in skillet, add garlic and gently saute 1 minute over medium-low heat. Mix in flour until blended. Remove from heat. Drain clams, saving liquid.

  2. Add milk to liquid to get a measure of 1-1/2 cups. Add, with clams, to butter mixture.

  3. Cook, stirring until mixture comes to boil and is thickened.

  4. Stir in wines, olives, parsley and salt and pepper to taste. Heat through.

  5. Serve over pasta.

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