Simple Linguine With Clam Sauce
|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)|
|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.