Linguini with White Clam Sauce
Our take on a classic.
Linguini with White Clam SauceIngredients:
1 box linguini, prepared according to package directions
3 cloves garlic crushed
6 tbsp. olive oil
1 tbsp. flour
1/3 cup Kunde Estate Chardonnay
3/4 cup finely chopped fresh parsley
1 cup minced clams with their liquid (or 4 cans minced clams)
1/8 tsp. oregano
Saute the garlic in the olive oil until golden. Do not brown. Stir in the flour until smooth. Gradually add all the final ingredients. Stir constantly over medium heat until sauce is thickened and smooth. Add salt and pepper to taste.
Serve over linguini with steamed cockles and grated Romano cheese.