Clam Pasta
Ingredients
Clams - canned 142 g
Onion 1 sm
Garlic 1 clove
Oil - Olive 15 ml
Parsley 30 ml
Flour 20 ml
Wine - white 100 ml
Pasta - Linguini 200 g
Salt and Pepper 1 to taste
Preparation
1. Put a large pot of water for pasta on to boil.
2. Chop the onion. Put the garlic in a press.
3. Open the clams, and drain the liquid - reserving.
4. Put a frying pan on a medium-low burner add oil and when warm the garlic and onion. Cook until soft.
5. Turn down the heat, add flour and stir into the onion. Let cook a minute.
6. Pour in the clam juice a bit at a time to make a thick past then a thin before pouring it all in.
7. Stir in the wine and cook until thickened.Pour in the clams, and let heat through.
8. Drain the pasta.
9. Serve the clam sauce over the pasta topped with sprinkled parsley.
2. Chop the onion. Put the garlic in a press.
3. Open the clams, and drain the liquid - reserving.
4. Put a frying pan on a medium-low burner add oil and when warm the garlic and onion. Cook until soft.
5. Turn down the heat, add flour and stir into the onion. Let cook a minute.
6. Pour in the clam juice a bit at a time to make a thick past then a thin before pouring it all in.
7. Stir in the wine and cook until thickened.Pour in the clams, and let heat through.
8. Drain the pasta.
9. Serve the clam sauce over the pasta topped with sprinkled parsley.
