Linguine with Olive-Clam Sauce
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | tablespoon |
garlic
minced |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 13 | ounces |
clams
chopped, packed in their own juice |
|
| ½ | cup |
milk
|
|
| 3 | tablespoons |
wine
or 1 tablespoon lemon juice |
|
| ½ | cup |
olives
ripe, california, coarsely chopped |
*
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 4 | x |
pasta, linguine
hot cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 15 | ml |
butter
or margarine |
|
| 15 | ml |
garlic
minced |
|
| 45 | ml |
all-purpose flour
|
|
| 375.7 | ml/g |
clams
chopped, packed in their own juice |
|
| 118 | ml |
milk
|
|
| 45 | ml |
wine
or 1 tablespoon lemon juice |
|
| 118 | ml |
olives
ripe, california, coarsely chopped |
*
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 4 | x |
pasta, linguine
hot cooked |
*
|
Directions
Heat oil and butter in skillet, add garlic and gently sauté 1 minute over medium-low heat.
Mix in flour until blended. Remove from heat.
Drain clams, saving liquid.
Add milk to liquid to get a measure of 1½ cups.
Add, with clams, to butter mixture.
Cook, stirring until mixture comes to boil and is thickened.
Stir in wines, olives, parsley and salt and pepper to taste.
Heat through.
Serve over pasta.
