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White Clam Sauce with Linguini
Number of Servings: 6
Added By: Paul A Jones
My Yacht Name: Ad Astra
Yacht Manufacturer: Island Packet 37
Ingredients: 1 envelope Sanalac Nonfat Dry Milk 2- 6.5 oz cans minced clams in juice 1- 8oz bottle clam juice
water
1 tsp garlic minced
3 tblsp butter
1/4 c all-purpose flour
2 tblsp Parmesan cheese, grated
2 tblsp parsley, chopped
1/2 tsp chicken bouillon
1/4 tsp salt
1/8 tsp white pepper
1/2 pound linguini, cooked and drained
Directions: In a 1-quart measuring cup, whisk together Sanalac, juice from clams, bottled clam juice and enough water to make 1 quart. Mix well; set aside. In large heavy saucepan, saute garlic in butter for 30 seconds. Stir in flour and cook over low heat, stirring constantly for 3 minutes. Gradually whisk in Sanalac mixture and bring to a boil; simmer 5 minutes, stirring constantly. Add clams and remaining ingredients except linguini; heat through. Serve over linguini. Makes 4 cups clam sauce.
Comments: We used Sanalac Nonfad dry milk to drink since fresh milk was rarely available. This is a low fat, tasty pasta dish that was quick and easy to make.
Located in: Seafood
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