Linguine with White Clam Sauce
Linguine With White Clam Sauce is an moderately easy dinner. Made with 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 and olive oil, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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