Wednesday, April 12, 2006

Linguine with White Clam Sauce

I haven't been well lately and haven't been eating well. My roommate has been cooking for me and I've been feeling guilty about it. So last night I felt like I had the energy and desire to cook a proper meal, and I made this great recipe, which originally came from Cook Great Food by the Dieticians of Canada. This is a great cookbook full of healthy recipes and lots of ideas. My wasband got custody of the book, but luckily I remembered this recipe because I made it so often. I used this cookbook lots, so if you have a chance, check it out.

Linguine with White Clam Sauce

1 can clams, drained and nectar reserved
1 small can (154mL I believe) evaporated milk
1 small onion, diced
1 1/2 cups sliced mushrooms
1/3 cup white wine (if you don't do booze, non-alcoholic wine works as does chicken stock - just use a little less because the wine reduces and the other fluids don't)
2 tbsp flour
freshly crushed garlic to taste (I used 4 smaller cloves)
salt & freshly ground pepper to taste
linguine, or other long pasta

1. Get the pasta going. The sauce will cook in the time it takes to cook the pasta.

2. In a large skillet, saute the onions in a bit of olive oil until translucent. Add mushrooms and saute until they've reduced in size. Deglaze the skillet with the wine and let it bubble away until the wine reduces by half. Reduce the heat to medium low. At this point, sprinkle the flour over the mixture and mix it in well. Then add the clam nectar, clams, and the evaporated milk. Add the garlic. Simmer gently for a few minutes and adjust seasonings as necessary. Serve and enjoy!

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