Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Linguine with white clam sauce (herrman)

Yield: 1 Batch

Ingredients:

• 2 Garlic cloves; chopped
• 1/2 c Butter
• 1 1/2 ts Flour
• 1 tb Fresh lemon thyme
• 1/4 c Fresh parsley Freshly ground pepper
• 2 cn Clams

Instructions:

chopped or minced -- (6 1/2 oz. each) Parmesan cheese MMMMM--------------------------GARNISH------------------------------- Sliced fresh lemons In a medium saucepan saute the garlic in butter. Whisk in the flour and let it bubble. Stir in the liquid from the clams lemon thyme parsley and pepper. Simmer 10 minutes. Add clams and heat through. Serve over linguine. Top with Parmesan cheese if desired and serve with fresh lemons. Recipe from Michele A. Herrmann/Effort PA in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Dec. 1993/Jan. 1994 Vol. 6 No. 2. Pg. 84. Posted by Cathy Harned.

Web Standards & Support: