Salsa Di Vongole (Portuguese for White Clam Sauce)
Kathleen White
This is Jacquie and Amelia at her school play for Thanksgiving 2006
ingredients
- 1 can chopped Sea Clams
- 3 tablespoons butter
- 1 clove garlic, minced
- 1 tablespoon all purpose flour
- 1/4 cup parsley, chopped
- salt, and pepper to taste
- 3/4 teaspoon dried thyme or basil
directions
- 1
Heat butter and saute garlic for 1 minute. Blend in flour to make a roux
- 2
Add other ingredients and simmer covered for about 10 minutes stirring frequently.
- 3
Serve over hot cooked linguine
Source: Kathleen White
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