BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 29 2010
Linguine With Clam Sauce
3 (6-ounce) cans of chopped or minced clams
1 medium onion, chopped
1/4 cup olive oil
2 cloves of garlic, minced
1/4 cup of white wine
2 tablespoons flour
1/2 cup of black olives, sliced
1 tablespoon of chopped parsley
1/4 teaspoon basil
1/4 teaspoon oregano
salt and pepper to taste
12 ounce package of linguine, cooked
Drain the clams, reserving the liquid.
Saute onion in olive oil for two minutes. Add garlic. Cook for another minute. Add clam liquid and wine. Stir in flour. Cook until the mixture thickens. Stir constantly. Stir in the clams and next five ingredients. Simmer for ten minutes.
Serve with pasta, and grated Parmesan cheese.