White Clam Sauce With Pasta
|Shucked clams/2 cans, 7 1/2 ounce each minced clams||1 Pint|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil/Cooking oil||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|White pepper||1⁄8 Teaspoon|
|Snipped parsley||2 Tablespoon|
|Cooked linguine/Spaghetti / other pasta||5 Ounce|
Drain shucked or canned clams, reserving 1/2 cup liquid.
Cut up the whole clams.
In saucepan cook green onion and garlic in olive oil or cooking oil till tender.
Stir in the reserved 1/2 cup clam liquid, the wine, and white pepper.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 8 minutes or till liquid is reduced by about half.
Add clams and parsley.
Cook and stir about 2 minutes or till clams are heated through.
Toss clam mixture with pasta till coated.