Linguine With White Clam Sauce - cooking recipe
Ingredients
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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
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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.
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