Linguine with White Clam Sauce

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Canned clams make this recipe a standard for easy and quick week night meals. However, you may use fresh clams when available for a more authentic and fresh flavor.

Ingredients:

1lb DeLallo Linguine

1/4 cup DeLallo Extra Virgin Olive Oil

3 cloves of garlic, smashed

3 - 6.5oz cans DeLallo Chopped Sea Clams, reserve the liquid

1/2 cup dry white wine

1/4 cup chopped fresh flat leaf Italian parsley 

Salt and pepper to taste

Directions:

In a medium skillet, heat oil over medium heat. Add garlic and
sauté‚ until golden, but not browned.

Add clams, clam liquids, wine, salt and pepper. Bring to a boil and simmer until liquids
are reduced, about 10 minutes. Add the fresh chopped parsley.

Meanwhile, cook pasta according to package directions until al dente. Drain; add to sauce.
Toss well and cook about one minute. Serve hot with a crisp white wine.

Serves 4-6 Send to friend Printer-friendly version