We are all going to miss little Rosemary. I can't pick parsley without thinking of her. So, when I made this recipe the other night I took a moment to mentally wish her well and apologize for not bringing parsley more often!
This recipe comes from a friend's mom. It's incredibly easy and so tasty. You can make it with fresh clams and fresh pasta, or use canned clams and dry pasta. Either way, it comes out great.
Serves 4
1 pound of linguine cooked
3 Tablespoons butter
2 Tablespoons fresh parsley
3 Tablespoons olive oil
3 Tablespoons milk
2-3 garlic cloves minced
1/2 Cup Parmesan cheese
1 Tablespoon lemon juice
2 10.5 ounce cans minced clams (or use fresh clams)
dash of red pepper flakes
dash of dried basil
Wondra flour
Saute garlic in butter and olive oil. Add clam juice only. Simmer 10 minutes. Then add milk, parmesan cheese, lemon juice, clams, red pepper flakes, and basil. Thicken sauce by adding more parmesan cheese and a small amount of Wondra flour. Garnish with fresh parsley. Serve immediately

1 comment:
Terrific recipe for pasta, Suzanne! I love the story about Rosemary :) Hopefully she gets all the parsley she wants in guinea pig heaven.
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