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Garlic and Herb Linguine with White Clam Sauce
posted by RisaG 07-28-100 7:11 PM
* Exported from MasterCook *
Garlic and Herb Linguine with White Clam Sauce
Recipe By : Celebrity Dish Magazine, 1/2000, p. 56
Serving Size : 3 Preparation Time :0:00
Categories : Pasta Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb. dried linguine
1 tbsp. salt
1 tsp. all-purpose flour
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. crushed hot pepper flakes
1/8 tsp. black pepper
1/4 cup extra-virgin olive oil
4 cloves garlic -- halved and thin sliced
2 (6.5 oz.) cans chopped clams -- in juice
1/3 cup clam juice from can -- or cooking water
Cook the linguine in 4 qt of boiling water with 1 tbsp. salt until tender but still firm, about 10 minutes.
Meanwhile, in a cup, mix flour with herbs, hot pepper and black pepper.
In a saucepan, heat oil. Add garlic and cook over medium heat 1-2 minutes, until soft but not brown. Add seasoned flour and cook, stirring, until garlic is golden (but not burned) around edges, approx 1-2 minutes more. Add clams with their juice and extra clam juice or scoop of cooking water (1/3 cup) from pasta. Bring to a boil, stirring. Reduce heat aand simmer 2 minutes. Season with salt and pepper to taste.
When pasta is done, drain and immediately transfer to a large bowl. Pour clam sauce over pasta, toss and serve.
