| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
California |
Condiments, Fish, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 |
T |
Butter or margarine |
| 1 |
T |
Minced garlic |
| 3 |
T |
Flour |
| 2 |
|
Chopped clams, packed in |
|
|
their own juice 6.5 oz |
|
|
ea |
| 1/2 |
c |
Milk |
| 3 |
T |
Wine |
|
|
OR |
| 1 |
T |
Lemon juice |
| 1/2 |
c |
Coarsely chopped California |
|
|
ripe olives |
| 2 |
T |
Minced parsley |
|
|
Salt |
|
|
Pepper |
| 4 |
|
Hot cooked linguine |
INSTRUCTIONS
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
1-1/2 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.
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”