White Clam Sauce

  • 1/4 cup Olive oil
  • 1/4 tsp Red pepper flakes
  • 10 oz. Whole baby clams
  • 16 oz. Minced clams
  • 2 Garlic cloves,minced
  • 1/4 tsp Salt
  • 1/3 cup Dry white wine
  • 3 Tbsp Chopped parsley
  • 4 tsp All-purpose flour
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Drain and reserve juice in the cans of minced and whole baby clams. In medium saucepan heat oil. Add garlic & sauté for 2 min. Stir in flour.

Add reserved clam juices, wine, red pepper flakes and salt. Bring to boil & simmer for 10 min. Add minced clams, baby clams and parsley.

Return to boil, then keep warm while preparing linguine. When linguine is done, pour sauce over top and toss gently and serve.

Yields: 4
Submitted by: Recipe Group Member