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Moms View Message Board: Cooking and Recipe Discussion: Ethnic Foods-Mexican/Cajun/Italian/Chinese/Other: Italian: LINGUINI WITH WHITE CLAM SAUCE
2 (6 ½ oz.) cans minced clams or 1 lb. shucked fresh clams minced. 1 c. white wine 3 cloves fresh garlic, minced ½ c. chopped green onion 1 T. dry oregano or 1/4 c. fresh 1 T. dry sweet basil or 1/4 c. fresh 1 T. dry chopped parsley or 1/4 c. fresh 1 c. shredded mozzarella cheese ½ c. shredded provolone cheese ¼ c. grated parmesan cheese ½ c. water 4 T. corn starch 1 lb. linguini pasta cooked al dente Drain the liquid from the clams into a medium sauce pan. Add white wine. Add garlic, onion, parsley, basil and oregano. Cover and simmer over low heat 10 minutes. While it simmers, cook the pasta. Add mozzarella and provolone. Stir until melted. They will not blend. Mix corn starch with water. Add to sauce pan stirring over medium heat until thickened. Add clams just before serving. Serve over pasta with parmesan sprinkled on top.
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