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Linguini and White Clam Sauce
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Recipe Information
Allen and Susanm

Serves/Makes:4 or more

  • 1 lb (.5 kg). pasta, cooked and drained
  • 2 tbsp (30 ml) olive oil
  • 3 cloves garlic, crushed
  • 1 small or medium onion, chopped
  • 4 6.5 oz (182 grm). cans chopped (or minced, or both) clams, drained, reserve broth
  • 2 tsp (10 ml). corn starch
  • 1/2 cup (125 ml) chopped parsley (sometimes more if I'm feeling green)
  • dry white wine (optional)
  • Saute the garlic and onion in olive oil until soft.
  • Drain clams; reserve liquid.
  • Add clams to pot and cook a few minutes.
  • In a covered container or jar add cornstarch to some of the (room temperature) broth and shake well to blend.
  • Add remaining broth to pot and bring to a simmer.
  • Add cornstarch/broth mixture stirring constantly to thicken and avoid lumps of cornstarch.
  • Stir in parsley.
  • Toss with pasta.
If you're short on clams, substitute white wine for some of the broth. One recipe should be enough for about four servings, with a pound of pasta.

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