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| Linguine With White Clam Sauce #2 Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 4
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Ingredients
1/2 stick butter
4 tablespoon olive oil
1 cup chopped scallions; including some green tops
2 can (7.5-oz) chopped clams
1 pkg (10-oz) linguine
1/2 tablespoon chopped parsley
1/2 teaspoon oregano
1/2 teaspoon basil
3 cloves garlic; crushed
1 grated parmesan cheese
Cooking Directions:
Heat butter and olive oil; reserve 2 tablespoons of this mixture. Add chopped scallions and saute briefly. Add parsley, oregano, basil, crushed garlic, salt, pepper and clam juice drained from clams; simmer briefly. Add canned clams and then keep hot.
Boil linguine; drain and return to pot in which it was boiled. Add reserved 2 Tablespoons olive oil and melted butter mixture, toss noodles and add 4 tablespoons grated parmesan cheese. Add a small amount of cornstarch and water mixed together if necessary for thickening sauce. Pour over noodles. Serve.
From a book of my mother's (Judy Hosey) titled , mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
pasta
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