LINGUINE WITH CLAM SAUCE
- 1 pound linguine
- 1 jar Doxsee clam juice (8 oz.) (now substitute chicken broth)
- 3 cans Chicken of the Sea minced clams (or whatever brand you like). Sometimes I use 2 cans minced clams plus one can regular clams. Found near the tuna fish in the grocery store
- 1 small yellow onion chopped fine
- 1/2 green pepper chopped fine (optional)
- 1 stick butter—could use less!
- garlic powder—used 1 clove of garlic minced fine in blender w/water
- salt
- pepper
- 3/4 tsp. sugar
- 2 Tablespoon flour. Mix with 1 cup of clam juice, add last before clams—also added 2 Tablespoon cornstarch—really thickened it good.
- sweet basil—great with fresh sweet basil. Dried is fine. Just make sure it is “sweet” basil, there is a big difference
Melt butter in saucepan. Cook onion and green pepper in butter until the onion is translucent. Add the clam juice and seasonings (except the cornstarch). Once your pasta is just about ready, add the clams. The clams really only need to cook until they are heated through. You don’t want to over-cook them–definitely don’t let it boil. Add the flower mixture slowly toward the end to thicken the mixture.
Pour over cooked linguine.