Linguine With Olive-Clam Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Butter or margarine
1 tablespoon	15ml	Minced garlic
3 tablespoons	45ml	Flour
2		Chopped clams - packed in
		Own juice - (6.5 oz ea)
1/2 cup	118ml	Milk
3 tablespoons	45ml	Wine - or
1 tablespoon	15ml	Lemon juice
1/2 cup	73g / 2.6oz	Coarsely chopped California - ripe olives
2 tablespoons	30ml	Minced parsley
		Salt
		Pepper
		Hot cooked linguine

Recipe Instructions

Heat oil and butter in skillet, add garlic and gently saute 1 minute over medium-low heat. Mix in flour until blended. Remove from heat. Drain clams, saving liquid.

Add milk to liquid to get a measure of 1-1/2 cups. Add, with clams, to butter mixture.

Cook, stirring until mixture comes to boil and is thickened.

Stir in wines, olives, parsley and salt and pepper to taste. Heat through.

Serve over pasta.

Source:
COOKING MONDAY TO FRIDAY SHOW

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