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martes, 3 de enero de 2012

Linguine with White Clam Sauce

8 oz. linguine or spaghetti
3 tbsp olive oil
1/2 large yellow onion, finely chopped
6 cloves garlic, minced
2 tbsp fluor
1 lb raw clams, chopped or 1 (6 1/2 oz) can minced clams, drained, rinsed well and drained again
1/4 cup clam juice or low sodium chicken broth
1 cup low-sodium chicken broth
1/4 cup grated parmesan cheese
2 tbsp minced parsley

Cook linguine according to package directions, omitting the salt.  Rinse with cold water, drain and set aside.  Meanwhile, in a heavy, 10 inch skillet, over moderate heat, heat olive oil 1 minute; add onion and garlic and cook, uncovered, until onion is soft about 5 minutes.  Blend in fluor and cook, stirring constantly 1 minute.  Add clams, clams juice and chicken broth and cook, stirring 4 minutes longer.  Stir in cheese.  Add cooked linguine and cook 1 minute longer, tossing well, until heated through.  Mix with the parsley and serve.

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