Linguine With Clam Sauce
|Uncooked linguine||8 Ounce|
|Minced clams||13 Ounce|
|Canned minced clams||13 Ounce|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
Cook linguine in a Dutch oven according to package directions.
Drain and return to Dutch oven.
Drain clams, reserving liquid; set aside.
Saute onion in olive oil in a medium saucepan until tender.
Add clam liquid, and simmer 15 minutes.
Stir in clams, parsley, and garlic powder.
Add clam mixture to linguine, tossing well.
Continue to cook until mixture is thoroughly heated.