Linguine with White Clam Sauce
Canned clams make this recipe a quick and easy weeknight meal. However, you may use fresh clams when available for a more authentic and fresh flavor.
- 1 (1-pound) package DeLallo Linguine
- 1/4 cup DeLallo Extra Virgin Olive Oil
- 3 cloves garlic, smashed
- 3 (6.5-ounce) cans DeLallo Chopped Sea Clams, reserve the liquid
- 1/2 cup dry white wine
- 1/4 cup chopped Italian flat-leaf parsley
- Salt and pepper
In a large saucepan, heat oil on medium heat. Add garlic and sauté‚ until golden, about 2 to 3 minutes.
Bring a large pot of salted water to a boil. Cook linguine for al dente texture. Drain.
Add clams, clam juice, wine, salt and pepper. Bring to a boil and simmer until liquids are reduced, about 10 minutes. Add the fresh chopped parsley. Toss hot pasta with clam sauce in saucepan and sauté together on medium-heat for two minutes.
Serve hot with a crisp white wine.
Serves 4 to 6