Linguini w clam sauce
Category: Pasta | Main Ingredient: Clam | Cuisine: Italian | Method: Sautéing | Ready Time: 10 min
1 lb Linguini
18 oz Chopped clams
2 tbsp Butter
2 cloves Garlic, minced
2 tbsp Cornstarch
1/4 cup Clam juice
1 tsp Dried parsley
-Boil pasta according to package, Do Not Over Cook
-Heat sauté pan over med/high heat and add butter and one swirl around pan of EVOO. While that is heating up mince garlic 2 sm or 1 large add to pan and sauté no more than 1 minute. Garlic burns fast.
-Open cans of clams and add to pan. stir. You can add some salt and pepper at this time to taste. Also add parsley.
in a small glass put 1/4 cup of cold water or broth and a heaping tablespoon or two of cornstarch and mix with a fork and add to boiling clams and continue to boil until thickened about 2 minutes.( If not thick enough add more cornstarch and water mixture. NOTE do not add cornstarch directly to pan without mixing it with water first. You will just end up with lumps.)
-When mixture is at desired consistency drain pasta and pour this clam sauce over individual plates of pasta.