Linguine in Clam Sauce<\/p>\n
<\/p>\n
6 C. water<\/p>\n
8-oz. uncooked linguine pasta<\/p>\n
2 T. dried onion<\/p>\n
1 T. flour<\/p>\n
1 tsp. dried basil<\/p>\n
1 T. dried parsley<\/p>\n
1 tsp. lemon pepper<\/p>\n
2 T. canned butter, melted<\/p>\n
2 (6.5-oz.) cans minced clams, reserve juice<\/p>\n
<\/p>\n
In a large pot, bring water to a boil. Add pasta to boiling water and stir gently. Boil for 6 to 7 minutes according to desired pasta tenderness. Remove from heat and drain. In a small pan over medium heat, mix flour, basil, parsley and lemon pepper into melted butter and clam juice. Once flour is dissolved and there are no lumps, simmer for 5 minutes or until sauce is as thick as gravy. Add clams to gravy and cook 2 to 3 minutes. To serve, spoon clam sauce over a serving of linguine.<\/p>\n","protected":false},"excerpt":{"rendered":"
Linguine in Clam Sauce 6 C. water 8-oz. uncooked linguine pasta 2 T. dried onion 1 T. flour 1 tsp. dried basil 1 T. dried parsley 1 tsp. lemon pepper 2 T. canned butter, melted 2 (6.5-oz.) cans minced clams, reserve juice In a large pot, bring water to a boil. Add pasta to boiling water and stir gently. Boil for 6 to 7 minutes according to desired pasta tenderness. Remove from heat and drain. In a small…<\/p>\n