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Spaghetti Factorys Linguine with White Clam sauce Recipe

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This recipe for Spaghetti Factorys Linguine with White Clam sauce is from The Widawski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 6oz cans mixed clams
2 - 8 oz bottles clam juice
1/4 cup white wine
3-4 cloves garlic, finely minced
1/2 cup olive oil
1 cup minced onion
1/2 cup minced parsley
1 TBLS dried basil, crushed
1/4 cup minced green bell pepper
1/3 cup rice flour
1 1/2 cups heavy or whipping cream
1 TBLS lemon juice
salt to taste
1/4 tsp grd black pepper
24 ozs cooked spaghetti
Directions:
Directions:
Strain juice from clams into 3 quart saucepan. Reserve clams. Add bottled clam juice, white wine and garlic to sauce pan. Bring to a boil, simmer 15-10 minutes. Set aside. In 3 quart saucepan combine olive oil, minced onion, parley, basil and green pepper. Cook over medium heat, stirring constantly about 10 minutes, or until onions are soft. Stir in rice flour, continue cooking for 3 minutes. Add clam juice mixture and cream. Continue cooking over medium heat, stirring constantly about 5 minutes or until sauce thickens. Mixture should be the consistency of medium white sauce. Add clams, lemon juice, salt and pepper. Continue cooking 2-3 minutes, or until clams are heated through. Serve over cooked pasta.

 

 

 

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