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Brown Cafe UPS Forum
Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 52075"><p>Linguine with Clam Sauce (Linguine alle Vongole) </p><p> </p><p>Ingredients: </p><p>1 tbsp.extra virgin olive oil </p><p>3 cloves garlic, minced </p><p>1 tbsp.flour </p><p>1 (10 oz.) can whole baby clams, drained, reserving juice </p><p>1/2 cup dry white wine </p><p>2 tsp.parsley, chopped and divided </p><p>1/4 tsp.dried thyme leaves </p><p>1/8 tsp.crushed red pepper flakes, optional </p><p>1 (6 1/2 oz.) can minced clames, drained </p><p>1/2 (8 oz.) box BARILLA Linguine </p><p> </p><p>HEAT oil in medium saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. </p><p>ADD reserved clam juice, wine, 1 teaspoon parsley, thyme and red pepper flakes; cook 2 minutes, stirring frequently. </p><p>ADD baby clams and minced clams; cook 4 to 5 minutes or until sauce is thickened, stirring frequently. </p><p>COOK Linguine according to package directions; drain and transfer to serving bowl. </p><p>SERVE clam sauce over hot Linguine; sprinkle with remaining parsley. </p><p> </p><p>Tip: Substitute 1 teaspoon chopped fresh thyme for dried.</p></blockquote><p></p>
[QUOTE="moreluck, post: 52075"] Linguine with Clam Sauce (Linguine alle Vongole) Ingredients: 1 tbsp.extra virgin olive oil 3 cloves garlic, minced 1 tbsp.flour 1 (10 oz.) can whole baby clams, drained, reserving juice 1/2 cup dry white wine 2 tsp.parsley, chopped and divided 1/4 tsp.dried thyme leaves 1/8 tsp.crushed red pepper flakes, optional 1 (6 1/2 oz.) can minced clames, drained 1/2 (8 oz.) box BARILLA Linguine HEAT oil in medium saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. ADD reserved clam juice, wine, 1 teaspoon parsley, thyme and red pepper flakes; cook 2 minutes, stirring frequently. ADD baby clams and minced clams; cook 4 to 5 minutes or until sauce is thickened, stirring frequently. COOK Linguine according to package directions; drain and transfer to serving bowl. SERVE clam sauce over hot Linguine; sprinkle with remaining parsley. Tip: Substitute 1 teaspoon chopped fresh thyme for dried. [/QUOTE]
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