Elena's Linguini with Clam Sauce Good Recipes
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| Elena's Linguini with Clam Sauce |
"This recipe is for the Cajun at heart. More cayenne offers it a completely special flavor. Yum, yum."
Ingredients :
- 1 (16 ounce) bundle linguine pasta
- half cup butter
- 1/four cup olive oil
- 1 tablespoon minced garlic, or to flavor
- 2 (6.5 ounce) cans minced clams, drained with juice reserved
- 2 (6.5 ounce) cans chopped clams, tired with juice reserved
- 1 tablespoon cornstarch, or as wanted
- 1 (eight ounce) bottle clam juice
- 2 (eight ounce) cans mushroom portions, drained
- 2 zucchini, grated
- 2 teaspoons cayenne pepper, or to taste
- salt to taste
- half of bunch Italian flat leaf parsley, chopped
- 1/four cup grated Parmesan cheese
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H |
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- Fill a big pot with gently salted water and convey to a rolling boil over high warmness. Stir within the linguine, and go back to a boil. Cook, uncovered, stirring once in a while, until the pasta is cooked thru but nevertheless organization to the chew, about eleven mins. Drain; return to the pot to keep heat.
- Meanwhile, soften the butter with olive oil in a massive skillet over medium heat. Cook and stir the garlic, minced clams, and chopped clams for 5 minutes. Add the reserved clam juice and cook dinner for some more minutes.
- In a separate bowl, whisk the cornstarch with a part of the bottled clam juice. Stir the cornstarch combination into the skillet. Adjust the thickness of the sauce, if wanted, through whisking a little greater cornstarch with extra bottled clam juice, and adding to the sauce. Pour the final bottled clam juice into the skillet.
- Stir inside the mushroom pieces, grated zucchini, cayenne pepper, and salt. Cook over medium warmth, stirring now and again, until zucchini is smooth, about 5 minutes. Stir within the parsley; remove from warmth. Pour the clam sauce over the drained linguine. Mix well; serve with Parmesan cheese.
Notes :
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