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LINGUINE WITH WHITE CLAM SAUCE 1/4 c. olive oil 6 to 15 cloves of garlic 1 medium onion, French cut 3/4 c. dry white wine 1 1/2 c. clam juice 2 cans chopped clams 2 tsp. basil 1 tsp. oregano 1/2 tsp. red pepper flakes 1/4 c. fresh parsley, chopped 2 Tbsp. cornstarch mixed with 1/2 c. water to thicken (optional) Put a large pot of water on to boil. Run garlic through garlic press. Lightly saute garlic and onion in olive oil until garlic just barely begins to turn brown. A turn or two of fresh cracked pepper is a nice addition here. Raise heat and add white wine, let bubble a minute to burn off alcohol. Add clam juice, basil, oregano and red pepper flakes. Gently simmer a few minutes. At the same time you add pasta to water, put clams and parsley in simmering sauce. Heat thoroughly. If you like your sauce "skinny" pour over pasta when done. If you like your sauce to coat the pasta a little more thoroughly, gently whisk in cornstarch/water mixture until desired consis- tency is achieved. Top with grated cheese. Serve with tossed salad, Italian bread and white wine. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |