This is definitely a fast meal. I can have it on the table in about 20 minutes. My husband prefers tomato based sauces for pasta, and I prefer cream based ones. When I developed lactose intolerance, I had to give it up (under protest), but not too long ago, I discovered a good brand of lactose-free milk and cream, and I am back to enjoying my cream-based dinners.
Linguini With White Clam Sauce (for 4)
- 1 can clams
- 10-12 prawns, peeled and cut in half (optional)
- 1/2 cup water (or white wine, if preferred)
- 2 cloves garlic, crushed
- salt and pepper to taste
- 1/2 cup whipping cream (35{b5e9da418c41db5965ba6ae41e0262802c569d7c3fb12d2aa915c31c71481173} milk fat)
- 1 tablespoon butter, melted
- 1 tablespoon flour
- 1 teaspoon curry powder (optional)
- chopped parsley
- parmesan cheese
- linguine pasta
I start by putting water on to boil for the pasta. When the pasta water boils, I add salt and enough pasta for 4 people (which is two of my handfuls), then allow to cook for 10-12 minutes, stirring occasionally. Then open the can of clams, and drain the juice into a pot. I add 1/2 cup of water, and the crushed garlic, salt and pepper. I bring that to a boil, lower the heat to medium,  and cook for 5 minutes. At that point I add the clams and prawns. After a minute, I add the cream, the curry powder,  and gently stir in a paste made with the melted butter and flour, which will help thicken the sauce. Keep stirring until the pasta has cooked. Drain the pasta and put in serving bowls. Ladle the sauce over top (about 1/2 cup per person) and serve with parsley and parmesan sprinkled on top.
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