The original recipe calls for linguine. Since I'm on a mostly gluten-free diet, I substitute rice for linguini. Last time I made this we had some of the sauce left over. Jim used it in an omelet, which was excellent.
2 tbsp olive oil
2 tbsp butter
1 tsp wheat or gluten-free flour
1/2 cup chicken broth, or more to taste
2 to 3 cloves garlic, crushed
1 tbsp fresh parsley, minced
2 tsp fresh lemon juice
½ cup fresh artichoke hearts, or if canned, drained
1 10-oz can whole baby clams, drained
1 tbsp capers, or more to taste
2 to 3 tbsp grated Parmesan or Romano cheese
salt and pepper to taste
linguine or rice
In heavy skillet or 2-quart saucepan, heat olive oil and butter. Stir in flour and cook 3 minutes over medium heat, stirring often. Stir in broth, reduce heat and cook 1 minute. Add garlic, parsley, lemon juice, salt and pepper; cook over low heat about 5 minutes. Stir in artichokes, clams and capers. Continue cooking, stirring frequently for about 10 minutes.
Meanwhile, cook linguine or rice according to package directions.
Put linguine or rice on individual serving plates. Top with sauce and grated Parmesan or Romano cheese.