Linguini With White Clam Sauce
|Canned chopped clams||12 Ounce (2 Cans)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Olive oil||3 Tablespoon|
Combine the undrained clams, parsley, garlic, butter and olive oil in a skillet over medium heat.
Bring to a simmer; cook for 5 to 10 minutes.
Cook the linguini in boiling water in a saucepan; drain.
Place the linguini on a warm serving platter; pour the clam sauce over the top.
Season and serve with grated Romano cheese.