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Linguine With Clam And Garlic Sauce
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Submitted by:
Adam |
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My grandmother made these noodles almost every Sunday for dinner. A great Italian tradition. |
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INGREDIENTS:
- 1 pound(s) , Linguini
- 5 1/4 quart(s) , boiling, salted water
- 1/4 cup(s) , butter
- 1/4 cup(s) , olive oil
- 1/2 cup(s) , onion finely chopped
- 4 whole , garlic cloves minced
- 1 teaspoon(s) , salt
- 1/2 teaspoon(s) , white pepper
- 1/2 teaspoon(s) , dy mustard
- 3 1/2 tablespoon(s) , flour
- 2 can(s) , baby clams drained
- 1 quart(s) , clam juice drained
- 1/4 cup(s) , fresh parsely chopped
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| Instructions: |
In a large pot, bring water to a boil, add 1 ½ - 2 TBS. salt.
While water is heating, melt butter in a large skillet over medium heat. Saute onions and garlic until tender, about 5 minutes. Season with salt, white pepper and dry mustard.
Stir in flour to make a roux, cook for 3-5 minutes, to the blond stage.
At the same time, add pasta to the boiling water and cook to al dente (firm to bite), about 8-10 minutes, stirring occasionally. Drain well.
Add clam juice and milk mixture. Bring to a boil then simmer until no flour taste remains, about 10 minutes.
Add the clams and heat through. Taste and re-season if necessary.
Toss pasta in the skillet with the clam sauce. |
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