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Linguine with White Clam Sauce (Linguini con Vongole Bianco)
Serve this dish from Northern Italy with a green salad tossed with a sharp vinaigrette dressing.
1 medium onion, chopped
1 clove garlic, finely chopped
3 tablespoons butter or margarine
1 tablespoon all-purpose flour
3 (6 1/2 ounce) cans minced clams (with liquid)
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 tablespoon salt
3 quarts water
8 ounces uncooked linguine
1/4 cup minced parsley
Grated Parmesan cheese
Cook and stir onion and garlic in butter in 2-quart saucepan until onion is tender; stir in flour. Add clams, 1/2 teaspoon salt, basil and pepper. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
Add 1 tablespoon salt to rapidly boiling water in Dutch oven. Add linguine gradually so that water continues to boil. If linguine strands are left whole, place one end in water; as they soften, gradually coil them into water. Boil uncovered, stirring occasionally, just until tender, 7 to 10 minutes. Test by cutting several strands with fork against side of Dutch oven. Drain quickly in colander or sieve. Add parsley to clam sauce. Serve sauce over hot linguine; sprinkle with cheese.
Yields 5 or 6 servings.
