White Clam Sauce & Linguini

• 분량: 4 - 5 servings

재료

1 Lb Linguini

4 cans 10 Oz each whole clams (reserve clam juice)

3 cups Half & Half

3/4 cup Chopped Yellow Onion

8 cloves Minced Garlic

4 tablespoons Butter

1/2 cup Flour

3/4 teaspoon Dried Oregano, Crushed

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/2 cup Fresh Parsley Leaves Chopped

1/2 cup White Wine

1/2 cup Finely shredded Parmesan Cheese

방향

1. In a large sauce pan cook linguini according to package directions.

Drain and keep warm. Meanwhile, drain canned clams, reserving ¾ cup of clam juice. Set aside

2. In a medium sauce pan cook onion and garlic in hot butter over medium heat until tender but not brown. Stir in flour, dried oregano, salt, and pepper. Add clam juice and half & half all at once. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in drained clams, parsley, and wine. Heat thru. Serve over hot linguini.Sprinkle with parmesan cheese and serve.