Recipe for cooking linguine with white clam sauce

Recipes from Italy :: Italian Spaghetti, Linguine, and other Pasta

Serve this dish from Northern Italy with a green salad tossed with a sharp vinaigrette dressing.

1 med. onion, chopped
1 clove garlic, finely chopped
3 Tbsp. butter or butter-replacement
1 Tbsp. flour
3 (6 1/2 ounce) cans minced clams (with liquid)
1/2 tsp. salt
1/2 tsp. dried basil leaves
1/8 tsp. pepper
1 Tbsp. salt
3 quarts water
8 oz. uncooked linguine
1/4 c. 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 tsp. salt, basil and pepper. Heat to boiling; reduce heat. Cover and simmer 5 mins.

Add 1 Tbsp. 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 or without a lid, stirring occasionally, just until tender, 7 to 10 mins. 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 and distribute with cheese.

Yields 5 or 6 servings.