Pasta with Clam Sauce
(Serves 4-6)
(Serves 4-6)
¼ Cup of Unsalted Butter
¾ Cup Olive Oil
1 1/2 tblsp Flour
¼ Cup Garlic, finely chopped
26 ounces baby Clams or chopped clams, do not drain
¾ Cup Bottled Clam Juice
¾ Cup Dry White Wine
¾ Cup chopped Parsley
2¼ Tsp dried marjoram, crumbled
2¼ Tsp dried Oregano
¼ Cup Lemon Juice
1 lb Hot Cooked Pasta (Angel Hair or Cappellini works best, can substitute Linguine)
1/2 cup freshly grated Parmesan Cheese
¾ Cup Olive Oil
1 1/2 tblsp Flour
¼ Cup Garlic, finely chopped
26 ounces baby Clams or chopped clams, do not drain
¾ Cup Bottled Clam Juice
¾ Cup Dry White Wine
¾ Cup chopped Parsley
2¼ Tsp dried marjoram, crumbled
2¼ Tsp dried Oregano
¼ Cup Lemon Juice
1 lb Hot Cooked Pasta (Angel Hair or Cappellini works best, can substitute Linguine)
1/2 cup freshly grated Parmesan Cheese
NOTES: This pasta tastes great upon reheating, there is no salt added, may need a dash for serving.
Melt butter with olive oil in a large pan over medium heat.
Add garlic and saute about one minute. Quickly blend in flour with a wire whisk.
Gradually stir in the remaining ingredients.
Reduce heat to medium-low and stir constantly until the sauce is slightly thickened.
Toss the pasta with the sauce either in the pan or a large bowl.
Serve with the freshly grated Parmesan cheese.
