Linguine With White Clam Sauce - cooking recipe

Ingredients
    2 (6 1/2 oz.) cans chopped clams
    6 to 8 cloves garlic, finely chopped
    1/3 to 1/2 c. finely chopped parsley
    black pepper
    olive oil
    1 bottle clam juice
    1 lb. linguine
Preparation
    Saute garlic, parsley and black pepper in olive oil over medium heat for a few minutes.
    Stir often and do not let garlic get brown.
    Next, add 2 cans of clams (and the juice from the cans) plus the bottle of additional clam juice.
    Stir together and bring mixture to a boil, then reduce heat and simmer, uncovered, for 5 minutes.
    Stir occasionally.

Leave a comment