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linguine With White Clam Sauce (linguini Con Vongole Bianco) serve This Dish From Northern Italy With A Green Salad Tossed With A Sharp Vinaigrette Dressing. 1 Medium Onion, Chopped
1 Clove Garlic, Finely Chopped
3 Tablespoons Butter Or Margarine
1 Tablespoon All-purpose Flour
3 (6 1/2 Ounce) Cans Minced Clams (with Liquid)
1/2 Teaspoon Salt
1/2 Teaspoon Dried Basil Leaves
1/8 Teaspoon Pepper
1 Tablespoon Salt
3 Quarts Water
8 Ounces Uncooked Linguine
1/4 Cup Minced Parsley
grated Parmesan Cheese cook And Stir Onion And Garlic In Butter In 2-quart Saucepan Until Onion Is Tender; Stir In Flour. Add Clams, 1/2 Teaspoon Salt, Basil And Pepper. Heat To Boiling; Reduce Heat. Cover And Simmer 5 Minutes. add 1 Tablespoon Salt To Rapidly Boiling Water In Dutch Oven. Add Linguine Gradually So That Water Continues To Boil. If Linguine Strands Are Left Whole, Place One End In Water; As They Soften, Gradually Coil Them Into Water. Boil Uncovered, Stirring Occasionally, Just Until Tender, 7 To 10 Minutes. Test By Cutting Several Strands With Fork Against Side Of Dutch Oven. Drain Quickly In Colander Or Sieve. Add Parsley To Clam Sauce. Serve Sauce Over Hot Linguine; Sprinkle With Cheese. yields 5 Or 6 Servings. |
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