| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| LINGUINE AND WHITE CLAM SAUCE | |
|
2 (6 1/2 oz.) cans minced clams 1/3 c. chopped onion 3 cloves garlic, minced 2 tbsp. olive oil 2 tbsp. flour or Wondra (optional) 1 c. dry white wine 1/2 tsp. fresh basil, minced 1/4 tsp. dried oregano Dash of ground red pepper 1 tbsp. tomato paste 8 oz. linguine 1/2 c. sliced mushrooms Sauce: Drain clams; reserve 1/2 cup liquid. Sauté onions and garlic in olive oil until onions are slightly colored. Add reserved clam liquid, wine, oregano, and red pepper; stir in flour and tomato paste. Simmer for 5 minutes. Cook linguine according to package directions; drain well. Add clams and mushrooms to sauce and simmer 2 minutes. Add sauce to linguine and mix well. Serve while hot. Makes 4 low fat servings. | |
| 3 reviews | Add review Share |
Related 
recipes
recipesSPREAD THE LOVE - SHARE THIS RECIPE | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
recipe reviews #33190
Andrea Rosen (Massachusetts) says:
BLAND! really no flavor, which is baffling given the ingredients. also, i thought white clam sauce was supposed to be WHITE. what's with the tomato paste?
#33210
Cooks.com replies:
Andrea,
Is it possible that your spices may be more than 6 months old, and the garlic small and past its peak? For best results, use fresh spices; toss them after 6 months on the shelf and don't store garlic in the refrigerator for several months before using. For even better flavor, use fresh herbs.
Nothing will ever be bland if you taste it and adjust the seasonings, adding more of what you think it needs to suit your own taste.
The tomato paste was added for extra flavor, but you can leave it out if you would like.
-- Cookie
Is it possible that your spices may be more than 6 months old, and the garlic small and past its peak? For best results, use fresh spices; toss them after 6 months on the shelf and don't store garlic in the refrigerator for several months before using. For even better flavor, use fresh herbs.
Nothing will ever be bland if you taste it and adjust the seasonings, adding more of what you think it needs to suit your own taste.
The tomato paste was added for extra flavor, but you can leave it out if you would like.
-- Cookie
#106579
Adrienne (Ontario) says:
Great! I added extra wine (1 cup), but deglazed the pan and reduced it by half before adding the clam liquid and other seasonings.. I also added a teaspoon of anchovy paste, and replaced red pepper with 1/4 the amount of chili flakes, I like it a bit spicy :) Thanks for the inspiration!
| ADD YOUR REVIEW |
Related recipe search
recipe searchPopular recipes
recipes- CHEESY HASH BROWN POTATO CASSEROLE 72
- CARROT CAKE 33
- TEXAS FRENCH BREAD'S HYDE PARK FUDGE ... 3
- BABY BACK BBQ RIBS 13
- EASY PIE CRUST FROM PILLSBURY BAKE ... 21
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables