Here's the linguini with clams that I made for Sopranos finale, which I'll be making again tonight for Himself's birfffday:
2-3 T butter, plus 2-3 T butter later
2 T Olive Oil
4 cloves garlic, chopped
4-5 anchovies, chopped
2-3 T flour, plus another 2-3 T flour
1 C white wine
1 C clam juice
2 cans chopped clams, about half-way drained (sounds gross, but worked great)
Juice of one lemon
1 C whole milk
salt and pep to taste
handful of chopped Italian parsley
1 lb linguini, cooked al dente
Melt the butter and the oil together over med-high heat. Add garlic and anchovies and cook until the chovies are melted. Add 2-3 tablespoons of flour and cook for one minute. Turn down the heat a bit. Slowly pour in the white wine, whisking it into the pan, making sure it's not lumpy. Add the cup of clam juice and the clams. Stir often as it starts to thicken. Squeeze the juice of one lemon into the sauce.
In a separate saucepan, melt 2-3 tablespoons of butter, and add 2-3 tablespoons of flour. Cook for one minute. Slowly add the milk, whisking out any lumps. As it starts to thicken, whisk into the clam sauce*. Simmer for a few minutes, add salt and pepper to taste, and a handful of chopped parsley.
Toss with pasta.
*I made this little bechamel-y add in because it wasn't a really creamy sauce like my mans likes it. I'm sure there's a more traditional way to make a creamy white sauce, but this was my way. MY WAY!
