Dobi’s Linguini And White Clam Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish+, Sauces | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 1 | T | Onion, grated |
| 1 | Clove garlic, minced | |
| 2 | T | Flour |
| 1/4 | t | Tabasco sauce |
| 1/2 | c | White wine |
| 1/4 | t | Marjoram, dried |
| 1 | T | Sugar |
| 1 | Baby clams, Crown Prince | |
| Parsley, bunch |
INSTRUCTIONS
Saute onion and garlic in butter. Sprinkle with flour and blend well. Add the liquid from clams, wine, and Tabasco. Let mixture thicken. Add sugar and marjoram. When blended, add claims stiring until sauce begins to boil. Reduce heat and add parsley. Pour over hot linquini. Note: I started with a simple recipe and experimented with several batches until I ended up with this one. My family loves it! Posted to MM-Recipes Digest V3 #358 From: Dobi@aol.com Date: Sun, 29 Dec 1996 19:18:17 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 30.5mg
Sodium: 5.4mg
Potassium: 37.7mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: 3.6g
Protein: <1g