| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish+, Sauces |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
tb |
Onion, grated |
| 1 |
|
Clove garlic, minced |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Tabasco sauce |
| 1/2 |
c |
White wine |
| 1/4 |
ts |
Marjoram (dried) |
| 1 |
tb |
Sugar |
| 1 |
cn |
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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