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Categories:
linguine butter olive oil garlic cans clams oregano basil parsley salt pepper cornstarch heavy cream Parmesan cheese white wine
Viewed: 57 - Published at: 2 years agoIngredients
- 1 lb linguine
- 1/3 cup butter
- 1/3 cup olive oil
- 3 minced garlic cloves
- 3 (6 ounce) cans clams, drained juice reserved
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/3 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1 dash pepper
- 1 tablespoon cornstarch
- 1/3 cup heavy cream or 1/3 cup half-and-half
- 1/3 cup grated parmesan cheese
- 1/4 cup white wine
Method
- Cook linguini according to package directions. Drain. Meanwhile, make the sauce as follows.
- Melt butter with oil in saucepan. Add clams and garlic and saute for 2 to 3 minutes.
- Stir in oregano, basil, parsley, salt and pepper and simmer.
- In separate bowl or measuring cup, whisk cornstarch with 1/2 cup clam juice. Add to butter/clam mixture. Add cream or half & half, parmesan cheese, and wine.
- Boil for one minute, then stir the sauce in with the drained pasta.
