Who doesn’t like a yummy and creamy white pasta sauce? Sometime you crave for one of those creamy sauces over pasta. Well, my husband was craving for one and I didn’t feel like going out to an Italian restaurant. I looked at my pantry and I had a can of minced clam… Perfect! I thought.
So, I went ahead and use the clam along with my left over whipping cream. Created this sauce from whatever I had leftover the holidays. Viola! Hubby said it was awesome and he instructed me to make it more often.
I have included two kind of recipes- for the white sauce and red sauce. Give it a try and hope you’ll like it as much as we do! You can use any kind of pasta you want, but we prefer linguini/ spaghetti.
For White Sauce:
Makes 4 servings
1 package of linguini/ spaghetti
2 cups of Light whipping cream
2 cups of milk
2 cloves garlic, minced
1/4 c. flour
1/4 tsp. salt
1 tsp dried parsley
1/4 c. grated Parmesan cheese
1 (6 oz.) cans minced clams with the juice
1/2 c. onion, chopped
2 tbsp. butter
1/2 tsp. dried oregano
1/8 tsp. pepper
1/4 c. dry white wine
1 cup of sliced mushroom of any kind (optional)- I used canned button mushroom
Cook linguine/ spaghetti according to package directions, drain well. Set aside.
In a medium saucepan, melt butter. Cook onion and garlic in butter until tender. Stir in flour, oregano, salt and pepper. Add cream and milk all at once then pour in the canned minced clam and the juice. Cook and stir until thickened and bubbly. Stir in mushroom for one minute more then put in parmesan cheese, parsley, and wine. Heat through. Serve sauce over linguine/ spaghetti.
For Red Clam Sauce:
Prepare as above, cream or milk and flour. Stir one 15 oz cans tomato sauce, oregano, salt, pepper, parsley, parmesan cheese, and wine into cooked onion and garlic. Heat through. Serve sauce over linguine. Done!