Linguine With White Clam Sauce
|Butter||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned minced clams||13 Ounce (2 Cans, 6 1/2 Ounce Each, Undrained)|
|Chopped parsley||2 Tablespoon|
|Linguine||1 Pound, cooked, drained|
|Grated cheese||2 Tablespoon|
In a medium saucepan melt butter, add garlic, and saute 3 to 4 minutes, or until garlic is golden.
Add undrained clams and parsley and cook just until clams are heated through.
Divide linguine into serving bowls, and pour clam sauce and cheese over to serve .