But, this is different, folks, this is first rate. In fact this is reminiscent of being in an Italian restaurant being served the best.
All my recipes are going asunder`for this card now. This is the only one that will be made in the future. That's how good it is.
3 cans (6-1/2 ounces) minced clams
1/2 cup finely chopped onion
1/4 cup olive oil
1/4 cup butter
1/3 cup minced fresh parsley
4 garlic cloves, minced
2 tablespoons cornstarch
1/2 cup white wine or chicken broth
Dash cayenne pepper
Hot cooked linguine
Shredded Parmesan cheese
Drain minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.
Add drained clams; saute 2 minutes longer.Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.
The trick is to lightly sprinkle with good grated Parmesan cheese.