Originally Posted by giggler
I LOVE this group! Y'all are so helpful.
Now I get it, these are two different dishes..
1. is like clear, brothy, Spaghetti "con ollio y pepperonchini" with clams...
sorry, I speak no Italian, and my Spanish is poor, ha ha
2. the other is pretty darn close, but add a nice splash of heavy cream and perhaps a bit of flour to thicken...
I was thinking that Alfredo Sauce would be far too strong, and overpower the clams.
Note.. I am planning to use canned chopped clams for this.
It is Sooo. Hot here in Tx. this summer, this sounds like a nice, light, quick meal..
and so much fun! Two new recipes I've never tried before! I will google Creamy Clam Sauce now.
Thanks all, Eric Austin Tx
Leave out the flour and cook the liquid down to reduce it for "thickness." Much better that way.
Toss in some fairly finely chopped (flat leaf) parsley at the end for brightness of color and flavor.
Thinking about Linguine with Clam Sauce this past weekend because it was one of Dad's favorite dishes. However, he preferred the red clam sauce. It's just as easy as the white. Use a can of diced tomatoes (without the juice) along with the garlic and etc. Stupid easy and soooo