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Clam Sauce With Linguine

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  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 6 Clove (30 gm)
  Olive oil 1⁄2 Cup (8 tbs)
  Canned minced clams 13 Ounce
  Chablis/Other dry white wine 1⁄2 Cup (8 tbs)
  Basil leaves 1 Teaspoon
  Dried thyme 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Linguine 8 Ounce
  Chopped parsley 1⁄2 Cup (8 tbs)

Saute onion and garlic in olive oil in a medium skillet.
Drain clams, reserving 1/2 cup juice.
Add reserved clam juice and wine to skillet; bring to a boil.
Cook over medium-high heat 10 minutes or until mixture is reduced by half.
Stir in clams, basil, thyme, salt, and pepper; simmer an additional 5 minutes.
Pour sauce over linguine; toss well before serving.
Sprinkle with parsley.

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