Friday, March 14, 2008

Clam Linguine

8-12 oz pasta { linguine}

2 TBS minced Garlic

2 TBS olive Oil

2 TBS flour

1 TSP Corn starch

1 TSP Garlic salt

1/2 tsp black pepper

1/4 tsp dried basil flakes

1 1/2 cup milk { can not be SOY}

1/2 cup grated parmesan cheese

1/2 cup canned clams { drain the juice, but do not rinse}

1 block of cream cheese

Ok here are the directions:

Take following ingredients and cook

Basil, clams, minced garlic, garlic salt, olive oil, cook all of these together for about 3 minutes on high,

once all is cooked remove ingredients into a bowl off to the side.

next add your milk, and cream cheese. Once cream cheese is melted into milk add you grated parmesan. use a whisk to blend it all together. once its all mixed well, add the stuff you cooked before. mix it all up well. Cook this on high and bring to a boil. Then slowly add either cornstarch, or flour { for thickening, its your preference, I like cornstarch}Do not add the full amount of flour/cornstarch. Just do it slowly to avoid lumps. once you get desired consistency your ready to eat it. So in the mean time have your pasta cooking. If the sauce gets too thick you can always add more milk. I serve it over my pasta usually with garlic bread and salad. Sometimes a Caesar salad.

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