Linguine with White Clam Sauce

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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.

Ingredients:

• 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

Directions:

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 Send to friend Printer-friendly version