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Linguine With White Clam Sauce

The.Southerner's picture
  Minced baby clams 24 Ounce (Or Whole Pieces, Three 8 Ounce Cans)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), minced
  Chopped parsley 3⁄4 Cup (12 tbs)
  White wine 2 Tablespoon
  Basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Linguine 1 Pound (Fresh Or Refrigerated)

Drain juice from clams, reserving juice.
Heat olive oil in 2 quart saucepan over medium heat; add garlic and cook until tender.
Stir in reserved clam juice and remaining ingredients except the clams.
Cook 10 minutes, stirring occasionally.
Stir in drained clams.
Cook sauce until clams are heated through.
Cook linguine in boiling salted water about 3 minutes or according to package instructions.
Serve the linguine topped with the sauce.
Serve with warm bread and Pinot Blanc wine.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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