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Renee's Linguini and Clam Sauce

 
 
 
This is a Renee original! Tres magnifique!
 
1 can    Artichoke bottoms, keep the juice ( I use the bottoms because I don't like the leaves)  
2 cans    Minced clams, keep the juice  
1/2 to 1 cup    Chicken broth (I use "Kitchen Basics" that comes in a box recommended by Rachel Ray.)  
1/2 to 3/4 brick    Cream cheese, softened  
2 Tbs    Olive oil  
2 cloves    Garlic, minced  
  Capers to taste  
  Salt and pepper to taste  
  Fresh parmesan cheese, grated  
  Linguini Noodles  
 
1 Put water on to boil for Linguini.
2 Drain clams and set aside.
3 Drain artichoke bottoms and dice.
4 Add some chicken broth to softened cream cheese and blend till smooth. (This makes it easier to add to the sauce.)
5 In skillet, saute minced garlic in olive oil.
6 Add the juice from clams and artichoke bottoms, the diced artichoke bottoms and the rest of the chicken broth (depending on how much sauce you want to make). Cook till heated.
7 When the noodles are done and drained, add the cream cheese/ chicken broth mixture, capers and the clams and heat thru.
8 Put noodles in a bowl and pour the sauce over, or mix in the skillet and transfer to bowl.
9 Sprinkle fresh parmesan on top and serve.