8 oz. spaghetti or linguine, fresh or dried
7-oz. can minced clams, drained (liquid reserved)
1/4 pint (4 oz.) heavy whipping cream
2 tablespoons margarine or butter
1 clove garlic, minced
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1-2 tablespoons chopped parsley, fresh or dried
Fresh parsley sprigs (optional)
Freshly grated parmesan cheese | | | Cook pasta al dente. Meanwhile, mix reserved clam juice and whipping cream to make 1 cup. Melt margarine or butter in saucepan over moderate heat. Add garlic and saute 30 seconds. Add flour and saute one additional minute, stirring constantly. Add clam juice/whipping cream mixture and pepper. Bring to a boil, stirring constantly. Lower heat. Simmer 3 minutes. Stir in clams and parsley. Serve over drained pasta. Sprinkle with parmesan cheese. If desired, garnish with fresh parsley sprigs. Serves 2. Submitted by Cindy Sanchez |
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