With all the leftover linguine noodles in my fridge, and not enough clam sauce, I needed a solution which would use both. The obvious choice (in my opinion)? Alfredo sauce.
- 1/2 c. leftover clam sauce
- 12 oz leftover cooked linguine noodles
- 2 T. butter
- 2 T. flour
- 1 c. heavy cream (or a mixture of heavy cream and half and half)
- 1/2 to 3/4 c. freshly (and finely) grated parmesan cheese
- additional milk (if your alfredo sauce is too thick)
- In a small sauce pan melt the butter over low heat and add the flour. Stir making sure there are no lumps.
- Add the cream and increase the heat to medium. Stir sauce until it begins to thicken – about three to five minutes. If the sauce gets too thick, thin it out with milk until you achieve the desired consistency.
- Stir in the shredded parmesan cheese.
- While you’re making the sauce heat the noodles and clam sauce in a medium-sized heavy bottom pan over medium low-heat until mixture is hot.
- Add alfredo sauce and stir to incorporate. Let stand for a few minutes before serving (sauce should thicken and cling to the noodles).
- Serve with freshly shaved parmesan cheese.
I didn’t have to add any salt to this recipe as the clam sauce was salty enough. Sis said the first taste was of alfredo … and then she tasted the heat. There was only 1/8 teaspoon of chili flakes in the entire dish! Again, if you don’t like heat, omit the chili flakes! I did have to add a pretty hefty amount of milk to my sauce as it thickened really quickly. However, I wasn’t paying close attention until the sauce began to thicken way too much.
If you like alfredo sauce (who doesn’t?), you’ll love this dish. Unless, of course, you don’t like clam sauce. I never used to!