Linguine With Salmon Sauce
|Garlic||2 Clove (10 gm), minced|
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Coarsely cracked pepper||1 Teaspoon|
|Canned salmon||7 3⁄4 Ounce (1 Can)|
|Clam juice||1⁄2 Cup (8 tbs)|
|Linguine/Thin spaghetti||1 Pound, cooked|
|Chopped parsley||2 Tablespoon|
Saute garlic in butter and oil until lightly browned; add pepper.
Drain liquid from salmon into measuring cup; add clam juice to make 1 cup.
Flake salmon; add with liquid to garlic mixture.
Bring to simmer; just before serving over linguine, stir in parsley.