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Linguini Fini with White Clam Sauce
Linguini Fini with White Clam Sauce
by tomjcosta
1/2 c extra virgin olive oil
4 cloves garlic (whole)
1/4 c chicken broth
1/4 c dry white wine
1 shallot (chopped)
4 cans chopped clams
3 can minced clams (chopped)
1 tbsp parsley (chopped)
1 pat of butter
1 tbsp crushed red pepper
3 tbsp (more or less) of Wondra finely sifted flour
1 lb linguini fini
Prepare the pasta to al dente according to package instructions.
In a large saucepan, saute the whole garlic cloves and olive oil over medium high heat until caramelized to a golden brown, about 4 minutes. It is best to tilt the pan to fully submerge the whole cloves in the oil. This will give you the best caramelization.
- Add shallots and saute until translucent, about 4 minutes
- Add chicken broth and crushed red pepper and simmer to reduce, about 4 minutes
- Add white wine and simmer to evaporate alcohol, about 4 minutes
- Add Wondra or flour and whisk to desired thickness
- Add clams and butter and simmer for 7 minutes
- Transfer pasta from pot with pasta tongs directly to saucepan (do not strain). Mix to coat evenly.
- Add parsley and serve.
