Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Olive oil 12 oz Linguini Cooked
2 T Butter 2 T Flour
2 Doz Medium Clams 1/2 t Dried basil
4 md Garlic 1/2 t Dried oregano
1/3 c Onions chopped 1/2 t White pepper
1/4 c Fresh Parsley chopped 1 t Lemon Juice
2 c Clam Broth from Clams 2 T Dry White Wine

Wash Clams and place them in steaming basket inside closed stock pot
with 1-cup of water. Remove opened clams from shell, chop coarsely,
and save. In a medium saucepan, heat butter and olive oil. Add
onions and saute till clear. Add garlic and flour. Mix into roux
while cooking 2-minutes. Add dry basil, oregano, and white pepper.
Stir 2-cup of clam broth into roux, little at a time. Boil sauce for
10 minutes to thicken and reduce. Add lemon juice, wine, parsley, and
clams. Heat thoroughly and pour over bowels of steaming Linguini
tossed with olive oil. Add sprigs of parsley. For a main course serve
with a tossed salad and Italian bread. Serves [4] A sauce of oil,
garlic and parsley is the basis for many pasta dishes. The best known
is Linguini with Clam sauce. But, Italian-Americans might add tuna,
shrimp, beans. Or they might add tomatoes for a red clam sauce.

RED CLAM sauce: 2-cups chopped tomatoes, 1/4-cup red wine, 3-tbs
tomato paste, 1.5 tsp basil, 1/2 tsp sugar. Simmer 30-minutes then
add clams.

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