Use the reserved portion of this elegant and easy main dish recipe to make Pasta and Clam Chowder.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 2 Tbsp. olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tsp. dried basil leaves
- 4 (6 oz.) cans clams, drained, reserving juice
- 2 Tbsp. cornstarch
- 2/3 cup chicken broth
- 16 oz. pkg. linguine pasta
- 1/4 cup chopped fresh parsley
- 1/3 cup grated Parmesan cheese
Preparation:
In large skillet, heat oil and saute onion and garlic until tender. Add basil and stir. In medium bowl, combine reserved clam juice, cornstarch and chicken broth and blend well. Add to onion and garlic mixture and cook over medium heat until mixture boils. Cook 1 minute until thickened. Add clams and remove from heat.
In large pot, cook linguine according to package directions until tender; drain. Return clam mixture to heat and cook 1-2 minutes until hot. Add linguine and stir. Store half of pasta mixture in refrigerator for the Pasta Clam Chowder.
Sprinkle remaining linguine mixture with parsley and cheese and serve. 4 servings
