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Clam Parsley Sauce

Chef.at.Home's picture
Ingredients
  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), minced
  Hot red pepper flakes 1⁄4 Teaspoon
  Canned minced clams 13 Ounce (2 Cans, 6 1/2 Ounce Each)
  Chopped italian parsley 1 Cup (16 tbs)
  Littleneck clams 12
  Water 1⁄2 Cup (8 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Linguine 1 Pound
  Freshly ground pepper To Taste
  Salt To Taste
Directions

In a large saute pan over medium heat, heat the oil and saute the garlic until golden.
Add the red pepper flakes, minced clams, and parsley, and simmer for 3 minutes.
Place the whole clams, water, wine, and garlic clove in a separate pan.
Bring to a simmer over high heat, lower the heat, cover, and steam the clams until they open.
Cook the linguine according to the package directions.
Drain and add to the clam-and-parsley mixture.
Toss well.
Garnish with the whole steamed clams.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Clam
Preparation Time: 
5 Minutes

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