Accompanied Kathleen Brotherton column, 1-24-2013
Base:
1 package uncooked linguine (16-ounce package)
1/4 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons oil
2 teaspoons dried basil leaves
1 teaspoon dried parsley leaves
4 cans minced clams (6.5-ounce cans), drained, reserving juice
2 tablespoons cornstarch
1/2 cup chicken broth
2 tablespoons water
1/4 cup grated Parmesan cheese
In a Dutch oven or large saucepan, cook linguine to desired doneness as directed on package. Drain and keep warm.
In the same Dutch oven over medium-low heat, cook and stir in onion and garlic in oil until onion is tender. Stir in basil and parsley. In a medium bowl, combine reserved clam juice, cornstarch, chicken broth and water and blend well.
Stir into onion and garlic and cook over medium heat until mixture boils. Cook 1 minute.
Stir in clams and cook until thoroughly heated.
Stir in linguine.
Add to Pasta Clam Chowder recipe above.
Chowder:
3 cups milk
1 tablespoon flour
4 cups base (see above)
4 ounces (1 cup) shredded Monterey Jack cheese
In a large saucepan or Dutch oven, combine milk and flour and blend well. Bring to a boil over medium heat, stirring frequently.
Cook 1 minute, stirring constantly. Add base mixture and cheese.
Cook until thoroughly heated, stirring constantly. Do not boil.
Makes six servings, 1 cup each.
Per serving: 370 calories; 13g fat
