Linguine With White Clam Sauce (herrman) Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
2: Garlic cloves, chopped
1/2 cup: Butter,
1 1/2 tsp: Flour,
1 tbsp: Fresh lemon thyme,
1/4 cup: Fresh parsley,
Freshly ground pepper,
2 can: Clams, chopped or minced, (6 1/2 oz. each)
Parmesan cheese,
GARNISH
Sliced fresh lemons,
Directions:
In a medium saucepan, saute the garlic in butter. Whisk in the flour
and let it bubble. Stir in the liquid from the clams, lemon thyme,
parsley and pepper. Simmer 10 minutes.
Add clams and heat through. Serve over linguine. Top with Parmesan
cheese, if desired, and serve with fresh lemons.
Recipe from Michele A. Herrmann/Effort, PA in "Kitchen Table: Where
Herbs and Spices Make a Difference" column in "The Herb Companion."
Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 84. Posted by Cathy Harned.
Source from luhu.jp
and let it bubble. Stir in the liquid from the clams, lemon thyme,
parsley and pepper. Simmer 10 minutes.
Add clams and heat through. Serve over linguine. Top with Parmesan
cheese, if desired, and serve with fresh lemons.
Recipe from Michele A. Herrmann/Effort, PA in "Kitchen Table: Where
Herbs and Spices Make a Difference" column in "The Herb Companion."
Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 84. Posted by Cathy Harned.
Source from luhu.jp