Linguine with White Clam Sauce

1. 1

   Cook linguine in boiling water for about 8 minutes or until tender but firm.

2. 2

   Rinse with cold water, drain and set aside.

3. 3

   Meanwhile, heat olive oil in a large heavy frying pan over moderate heat for 1 minute.

4. 4

   Add the onion and garlic and cook until both are soft but not browned.

5. 5

   Blend in flour and cook, stirring constantly, for about 1 minute.

6. 6

   Add the wine and cook for 2 minutes, stirring constantly.

7. 7

   Add the clam juice and chicken broth and cook, stirring, for 4 minutes longer.

8. 8

   Stir in the clams and the cheese.

9. 9

   Add the cooked linguine and cook for 1 minute or until pasta is heated through.

10. 10

    Stir in the parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.