A garlicky white clam sauce to be served over linguine or pasta of your choice.
Boil pasta according to box instructions.
Meanwhile, open the cans of clams and drain clams but reserve all of the clam juice.
Add olive oil and onions to pan and saute till translucent but not brown.
Add garlic and red pepper flakes and saute for 30 seconds, just until fragrant.
Add wine and boil until almost evaporated.
Whisk in flour and cook for 1 minute.
Add clam juice (reserved from cans) and whisk until fully incorporated.
Whisk in heavy cream and parsley.
Right before you have the pasta ready, add the reserved clams just until warmed (they are fully cooked, so just heat them up or they will get rubbery).
Add pasta to sauce and toss.
Serve with grated romano cheese.
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Made this along with another pasta dish for my husband’s birthday dinner. BIG HIT!! I halved the recipe, but shouldn’t have – my other dish was barely touched! This was the clear winner. I used a cornstarch slurry instead of the flour, which can leave a raw aftertaste, but kept the rest the same. A keeper recipe!
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jillott on 2.1.2010
I am glad you liked it, its a fav in my house
hellosal on 2.1.2010
I only had 2 cans of clams and Chinese rice wine but it still turned out great. The red pepper flakes really added a nice flavor. My kids loved it.