Linguini and Clam Sauce from Scratch

Ingredients

• 1/2 box linguini (feeds 2, for full box double all ingredients except garlic)
• ¼ cup olive oil
• 2 cloves minced or crushed garlic
• 2 cans minced clams
• 1 tablespoon flour (less for lighter sauce)
• Herbs – parsley, rosemary, thyme, bay leaves

Instructions

1. While linguini is cooking in boiling water (takes roughly 10 min, add oil and salt to water if desired) begin sauce by browning minced garlic on low heat in oil in the saucepan
2. For a thicker, creamier sauce, add a teaspoon or tablespoon of flour (the more flour the thicker the sauce) to the oil and garlic
3. -Note – add flour before clam juice as it will clump in the juice
4. Once the garlic is just turning brown and the flour is stirred in evenly pour in the juice from the cans of clams leaving the clams themselves out for now (overcooking clams makes them chewy)
5. Slowly heat the sauce on low heat while stirring in desired herbs. I’d recommend one crushed bay leaf, a dash or either rosemary or parsley and just a pinch of thyme.
6. When the noodles have been strained and put back into the pan then add the clams into the sauce and heat it for an extra minute or so.
7. Finally, pour the sauce over the noodles in the pot and toss them together. Let sit 5 minutes and enjoy!