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Linquine with Clam Sauce
4 cloves garlic -- crushed 1/2 cup olive oil 1 tablespoon flour 4 cans (61/2 or 71/2 ozs. each) chopped clams -- with liquid 1 1/2 cups chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon pepper 8 ounces linguine Saute garlic in oil in medium saucepan until golden; blend in flour. Gradually stir in remaining ingredients except linguine. Cook over medium-low heat, stirring constantly, until sauce is thickened. Cook linguine according to package directions; drain. Serve with clam sauce. Makes 4 servings. Scanned, Busted & Proofed by Gene Johnston ([email protected]) |
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