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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Linguine with mushroom clam sauce Recipe

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This recipe for Linguine with mushroom clam sauce is from The Tidioute Guide to Food, Families and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. butter
2 tbsp. margarine
2 cups onions thinly sliced
1 lb. mushrooms, quartered
1 cup dry sherry(I use dry vermouth)
3 tbsp fresh basil, minced
3 tbsp. fresh parsley, minced
1 tsp. salt
Freshly ground pepper, to taste
3 tbsp. Parmesan cheese, grated
3 tbsp. butter, softened
3 tbsp. flour
1/2 cup sour cream
Directions:
Directions:
Melt butter & margarine together in large skillet. When sizzling add onions &
mushrooms & cook until golden, stirring occasionally. Add clams,sherry (or vermouth),
Basil, parsley, salt,pepper & cheese. Stir to blend,reduce heat, cover & simmer
30 minutes, stirring occasionally.

Cream the butter & flour together. Slowly add butter-flour mixture to sauce, stirring &
Incorporating well after each addition. When sauce is thickened, add sour cream &
Stir to blend. Do not boil. Serve over linguine.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15-20 min.
Personal Notes:
Personal Notes:
Easy & can do ahead except for sour cream. Reheat sauce then add sour cream
before serving. I also use more clams & prefer whole baby clams over minced. Still good
With only minced.

 

 

 

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