| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 4 | Servings | ||
INGREDIENTS
| 8 | oz | Ronzoni linguine; uncooked |
| 1/2 | c | Olive or vegetable oil |
| 4 | Cloves garlic; minced | |
| 1 | tb | All-purpose flour |
| 4 | cn | Chopped clams; 6 oz cans, undrained |
| 1 1/2 | c | Chopped fresh parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground black pepper |
INSTRUCTIONS
Cook pasta according to package directions; drain. Meanwhile, in medium saucepan, heat oil. Add garlic; cook until very lightly browned. Blend in flour. Gradually stir in clams with liquid, parsley and seasonings. Cook over medium-low heat, stirring constantly, until sauce is slightly thickened. Serve sauce over hot pasta. NOTE: 8 oz. Fettuccine or Vermicelli can be substituted for Linguine. Notes: Prep Time: 15 min. - Start to Finish: 20 min. Recipe by: Ronzoni (r) Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 21, 1998
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