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| Linguine with Olive-Clam Sauce
1 tablespoon of Olive oil
1 tablespoon of butter or margarine
1 tablespoon of minced garlic
3 tablespoons of Flour
2 cans of chopped clams, packed in juice
1/2 cup of milk
3 tablespoons of wine
1 tablespoon of Lemon juice
1/2 cup of Coarsely chopped California olives
2 tablespoons of Minced parsley
Salt
Pepper
4 whole Hot cooked linguine |
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Heat oil and butter in skillet, add garlic and gently sauté 1 minute over medium-low heat. Mix in flour until blended. Remove from heat. Drain clams, saving liquid. Add milk to liquid to get a measure of 1-1/2 cups. Add, with clams, to butter mixture. Cook, stirring until mixture comes to boil and is thickened. Stir in wines, olives, parsley and salt and pepper to taste. Heat through. Serve over pasta. Cooking time: 8 minutes. Preparation time: 23 minutes.
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