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Linguine With Creamy Clam Sauce

Tummy.Tucker's picture
Ingredients
  Clams 3 Ounce, drained, canned, chopped (reserve 1/2 cup clam juice)
  Canned clams 3 Ounce, drained, chopped (reserve 1/2 cup clam juice)
  Part skim ricotta cheese 1 Cup (16 tbs)
  Olive oil 1 Teaspoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Dry white table wine 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Basil leaves 1⁄2 Teaspoon
  Pepper 1 Dash
  Linguine 1 Cup (16 tbs), cooked (Served Hot)
Directions

MAKING
1) In a blender container, process the clam juice and ricotta cheese together until smooth, keep aside.
2) In a 10 inch skillet, saute the onion and garlic in the oil over a medium heat for 1 to 2 minutes, stirring occasionally, until the onion is softened.
3) Stir in the ricotta cheese mixture and wine, simmer over a low heat for 5 to 7 minutes, stirring frequently.
4) Stir in the clams, salt, basil and pepper and allow to simmer for another 1 minute, until the clams are thoroughly heated.

SERVING
5) Spoon the clam sauce over a bed of hot linguine and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Clam
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
1

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