Wednesday, May 13, 2009

Spaghetti with Creamy Clam Sauce

I just might make this for supper. Alek loves clams and Mikah loves oysters, so he should like this too. Plus, I have 2 cans of clams sitting in the pantry just waiting to be used. I'm really trying to use up some of the food that we have on hand instead of running to the store every 2 days.

Spaghetti with Creamy Clam Sauce
~Recipe by:

8 ounces dried
spaghetti or linguine or 1 pound fresh linguine or other ribbon pasta Sauce
For Sauce:
2 6-1/2 ounce cans minced
half and half, light cream, or milk
1/2 cup chopped
2 cloves garlic, minced
2 tablespoons
margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon dried basil or oregano, crushed
1/4 teaspoon
1/4 teaspoon pepper
1/4 cup snipped fresh parsley
1/4 cup dry white wine
1/4 cup grated parmesan cheese

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.
FOR SAUCE: Meanwhile, drain clams, reserving liquid. Add enough half-and-half, light cream, or milk to the reserved liquid to make 1 and 3/4 cups.
In a medium saucepan cook the onion and garlic in hot margarine or butter for about 5 minutes, or till onion is tender but not brown. Stir in the flour, basil or oregano, salt, and pepper. Add the cream mixture all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in the parsley, wine, and clams. Heat through.
Serve sauce over hot pasta. Sprinkle with Parmesan cheese. Serve immediately.

~ I think Lemon is missing though, so I would add a bit of lemon juice.

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