Clam Sauce With Linguine
|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|
|Ground pepper||1⁄8 Teaspoon|
|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.