Ronzoni Linguine With White Clam Sauce

Ronzoni Linguine With White Clam Sauce

Prep Time: 15 min.
Start to Finish: 20 min.


8 oz. RONZONI Linguine, uncooked
1/2 cup olive or vegetable oil
4 cloves garlic, minced
1 tablespoon all-purpose flour
4 cans (6-1/2 oz. each) chopped clams, undrained
1-1/2 cups chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cook pasta according to package directions; drain. Meanwhile, in medium saucepan, heat oil. Add garlic; cook until very lightly browned. Blend in flour. Gradually stir in clams with liquid, parsley and seasonings. Cook over medium-low heat, stirring constantly, until sauce is slightly thickened. Serve sauce over hot pasta. 4 to 6 servings.

NOTE: 8 oz. Fettuccine or Vermicelli can be substituted for Linguine.

Source: Ronzoni Pasta website, 2001 (accessed on the Wayback Machine)