Weeknight Linguini with Clam Sauce

This is a quick, east treat that’s made with canned clams. I usually buy them on sale to keep in the pantry for those times when I haven’t made it to the store.

  • 8 to 16 oz mushrooms, sliced (depending on your love of shrooms)
  • 1 clove garlic, pressed
  • 1/4 cup butter
  • 3 Tablespoons flourSAM_1540
  • 2 – 6 oz. cans of chopped clams, drain but retain liquid
  • 1 cup cream
  • 1/4 cup grated parmesan
  • 1 Tablespoon chopped parsley (can use dried)
  • 1/4 teaspoon pepper
  • 1 lb cooked linguini

In a medium saucepan, cook mushrooms and garlic in butter until tender.

Stir in flour.SAM_1524 (It will look very dry.) Gradually stir in clam liquid and cream. Be sure to dissolve all flour lumps that might form as you add the liquid.

Cook and stir over medium heat until somewhat thickened. (Too thick, and it turns to gluSAM_1529e.)

Add clams, parsley and pepper to heat through.

Serve over hot linguini with lots of grated parmesan.