| 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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