Saturday, January 19, 2013

Mom's Clam Sauce


1/2 Cup chopped shallots
2 Garlic cloves minced
2 Tbs flour
2 Tbs Butter
1/3 Cup of dry white wine
1 cup bottle clam nectar
1 10 ounce can of clams
1/4 cup minced parsley
2 teaspoons minced thyme or 3/4 teaspoon dried thyme
1/2 pound linguine noodles

Melt butter over medium heat, add shallots and garlic and cook until golden.  Add the flour and cook, stirring for 1 minute.  Stir in the wine, bottle clam nectar and clams and bring up to a simmer.  Simmer for 5 minutes.  Stir in parsley, thyme and season with salt and pepper.  Keep warm.  Cook the linguine in salted water until al dente, drain, and toss into the skillet with the clam sauce.

for 2

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