Linguine with White Clam Sauce

Linguine with White Clam Sauce
Print Recipe
My grandpa Coach got this simple yet amazing recipe years ago from The Willow Inn East in Northfield, IL. Every time I make it it reminds me of him.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
45 minutes 10 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
45 minutes 10 minutes
Linguine with White Clam Sauce
Print Recipe
My grandpa Coach got this simple yet amazing recipe years ago from The Willow Inn East in Northfield, IL. Every time I make it it reminds me of him.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
45 minutes 10 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
45 minutes 10 minutes
Ingredients
Servings: people
Instructions
  1. Heat oil in heavy saucepan over medium-high heat. Saute onions until soft, but not brown. Stir in garlic, saute a minute. Stir in flour, half parsley, and seasonings. Cook for 2 more minutes while stirring.
  2. Meanwhile, drain clams, reserving (about 1 cup) juice. Heat with additional 1 cup clam juice (or water) to nearly boiling. Add clams, clam juice, lemon juice and lemon zest into onion mixture and cook until slightly thickened and flour has cooked. (Can hold off heat 1-2 hours, or chill until needed).
  3. Cook linguine al dente to package directions. Drain then toss with melted butter and grated Parmesan cheese. Combine with sauce and toss to mix. Sprinkle remaining parsley and additional Parmesan cheese on top for appearance.
Powered byWP Ultimate Recipe