Linguine With White Clam Sauce Using Dry White Wine
|Linguine||1 Pound, uncooked (1 Package)|
|Olive oil/Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Canned clams/Chopped clams||13 Ounce (2 Cans, 6 1/2 Ounce Each, Drain And Reserve Liquid)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Basil leaves||1 Teaspoon|
Prepare linguine as package directs; drain.
In medium skillet, heat oil and garlic.
Stir in reserved clam liquid and parsley; cook and stir 3 minutes.
Add clams, wine and basil.
Simmer 5 minutes.
Toss clam sauce with hot cooked linguine.