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Simple Linguine With Clam Sauce

Diet.Chef's picture
  Canned minced clams 13 Ounce (Two 6 1/2 Ounce Cans)
  Pepper 1 Medium, chopped (Use Green Or Sweet Red Variety)
  Green onions 2 , sliced
  Dried basil 1⁄4 Teaspoon, crushed
  Crushed red pepper 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Dry white wine 1⁄4 Cup (4 tbs)
  Cornstarch 4 Teaspoon
  Snipped fresh parsley 2 Tablespoon
  Linguine 4 Ounce, cooked and drained
  Grated parmesan cheese 2 Tablespoon

Drain clams, reserving liquid.
In a saucepan combine reserved clam liquid, green or sweet red pepper, onions, basil, crushed red pepper, and garlic.
Bring to boiling; reduce heat.
Simmer, uncovered, about 5 minutes or till onions are tender.
In a small bowl stir together wine and cornstarch; stir mixture into saucepan.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in clams and parsley; heat through.
In a large bowl toss linguine with clam mixture.
Sprinkle Parmesan cheese atop each serving.

Recipe Summary

Difficulty Level: 
Main Dish

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