Linguine with olive clam sauce

4 Servings

Ingredients

Quantity Ingredient
1.00 tablespoon Olive oil
1.00 tablespoon Butter or margarine
1.00 tablespoon Minced garlic
3.00 tablespoon Flour
2.00 can Chopped clams, packed in their own juice (6.5 oz ea)
½ cup Milk
3.00 tablespoon Wine OR
1.00 tablespoon Lemon juice
½ cup Coarsely chopped California ripe olives
2.00 tablespoon Minced parsley
Salt
Pepper
4.00 x Hot cooked linguine

Directions

Heat oil and butter in skillet, add garlic and gently saute 1 minute over medium-low heat. Mix in flour until blended. Remove from heat.

Drain clams, saving liquid. Add milk to liquid to get a measure of 1-½ cups. Add, with clams, to butter mixture. Cook, stirring until mixture comes to boil and is thickened. Stir in wines, olives, parsley and salt and pepper to taste. Heat through. Serve over pasta.

Cooking time: 8 minutes.

Preparation time: 23 minutes.

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