Linguine with White Clam Sauce
Linguine With White Clam Sauce is an impressive dinner. Made with 2 c. (7 to 8 oz.) minced clams, 1 small onion, chopped, 3 cloves garlic, minced, 1/2 c. olive oil or vegetable oil and 2 tbsp. margarine, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Drain clam juice from clams; reserve.
Saute onion and garlic in oil and margarine in large skillet until tender, but not brown, about 5 minutes.
Add reserved clam juice, oregano, salt and pepper.
Bring to boil over high heat.
Cook until reduced to one cup, about 5 minutes.
π· Perfect Pairings
Complete your meal with these
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