Clam Linguine

Clam Linguine

Clam Linguine

1 onion chopped
3 large garlic cloves, chopped
½ cup oil
1 TBL. Fresh chopped parsley
2 cans minced clams (drained, but reserve liquid)
½ bottle clam juice
1 cup coffee rich creamer
2 TBL. Cornstarch mixed with ¾ cup water
Basil
Italian seasoning
Salt

Saute onion and garlic in oil until limp.  Add parsley, basil & seasonings, sauté some more.  Add 2 cans drained clams, with reserved liquid.  Add ½ bottle clam juice.  Simmer all 10 or 15 min.  Add about 1 cup coffee rich. Simmer.  Mix 2 TBL. Cornstarch with ¾ cup water. Add slowly and stir, simmer to thicken.

Make 16 oz. linquine; drain but do not rinse.  Toss with a little butter and add a handful of parmesan cheese to linquine. Then toss with most of the sauce; put in bowl and add remaining sauce on top. Garnish with fresh parsley and more parmesan cheese if desired.

Twitter Feed