Linguine with White Clam Sauce #2 Recipe

Free Recipe Linguine with White Clam Sauce #2

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Linguine with White Clam Sauce #2 Recipe

1/2 Stick butter
4 tb Olive oil
1 c Chopped scallions; including
-some green tops
2 cn (7.5-oz) chopped clams
1 pk (10-oz) linguine
1/2 tb Chopped parsley
1/2 ts Oregano
1/2 ts Basil
3 Cloves garlic; crushed
Grated Parmesan cheese

Linguine with White Clam Sauce #2 Preparation

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 <Senator Richard Matsuura”s Favorite Recipes>, mostly Japanese and Hawaiian.

Cooking Temperature:

Recipe Serves: 4

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