Wednesday, January 20, 2010

Linguine with White Clam Sauce

It’s funny when you start a cooking blog old recipes that you haven’t made in years start to pop into your head. I haven’t made Linguine and Clam in years, this happens to be one of Richard’s favorite dishes. I don’t know why I don’t make it more often. It so easy!

Linguine with White Clam Sauce
¼ cup olive oil
3 cloves garlic, minced
2 (6.5 oz.) cans chopped clams (Drained, reserving liquid)
1 (8oz.) bottle clam juice
1 tablespoon dried parsley
1 teaspoon dried basil leaves
¼ teaspoon pepper
1/3 cup grated parmesan cheese
1 pound linguine, cooked and drained

In a saucepan over medium heat, sauté garlic in oil until tender.

 Add reserved clam juice, clam juice, parsley, basil and pepper.

Bring to a boil; reduce heat and simmer for 5 minutes. Add clams and simmer 5 more minutes.

Toss sauce with warm linguine and parmesan cheese.

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