Linguini in Baby Clam & Garlic Sauce

Serves: 8
Preparation Time: 30 minutes
Difficulty: Easy

Ingredients:

1 lb linguini
4-6 liters boiling, salted water
1/4 cup butter
1/4 cup olive oil
1/2 cup onion, finely chopped
4 cloves garlic, minced
1 tsp salt
1/2 tsp white pepper
1/2 tsp dry mustard
3-4 Tbsp flour
2 cans baby clams, drained
drained clam juice plus milk to equal 1 liter
1/4 cup chopped fresh parsley

Cooking Instructions:

In a large pot, bring water to a boil, add 1 1/2 - 2 TBS. salt.

While water is heating, melt butter in a large skillet over medium heat. Saute onions and garlic until tender, about 5 minutes. Season with salt, white pepper and dry mustard.

Stir in flour to make a roux, cook for 3-5 minutes, to the blond stage.

At the same time, add pasta to the boiling water and cook to al dente (firm to bite), about 8-10 minutes, stirring occasionally. Drain well.

Add clam juice and milk mixture. Bring to a boil then simmer until no flour taste remains, about 10 minutes.

Add the clams and heat through. Taste and re-season if necessary.

Toss pasta in the skillet with the clam sauce.

Serving Suggestions:
Turn onto a large platter and garnish with chopped parsley.

Complementary Wines: Chardonnay, Gewürztraminer, Pinot Blanc, Pinot Grigio/Pinot Gris, Sauvignon Blanc Off-Dry

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Visit Chef Kevin Wagner- Chef/Owner of Cooking Solutions, teaching, catering and consulting of Bear River, NS. On the web, Chef Kevin provides positive, motivational cooking and nutritional advice on his website and blog.'s wine and food blog Cooking Solutions.

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Linguini in Baby Clam & Garlic Sauce

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