Ingredients
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3 tablespoons butter (UNSALTED PREFERRED)
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1/2 cup olive oil
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1 tablespoon flour
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2 tablespoons finely chopped garlic (MORE IF YOU LOVE GARLIC)
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2 (6 1/2 ounce) cans chopped clams, undrained
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2/3 cup dry white wine
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1/2 cup chopped fresh parsley
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1 1/2 teaspoons dried marjoram, crumbled (OPTIONAL)
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1 1/2 teaspoons dried oregano
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2 tablespoons lemon juice (OPTIONAL)
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hot cooked pasta (LINGUINE OR ANGEL HAIR WORKS BEST)
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freshly grated parmesan cheese
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1/2 cup bottled clam juice
Instructions
- MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT.
- ADD GARLIC AND SAUTE ABOUT 1 MIN.
- QUICKLY BLEND IN FLOUR WITH WIRE WHISK.
- GRADUALLY STIR IN REMAINING INGREDIENTS.
- COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED.
- PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES.
- SPOON CLAM SAUCE OVER PASTA.
- SERVE.
- PASS GRATED PARMESAN CHEESE.