Linguine With White Clam Sauce
|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|
|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.