Linguini with Simple White Clam Sauce
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- 2 can(s)
- chopped or mined clams drained save the juice
- 1 bottle
- clam juice
- 2-3 clove
- glaric, minced finely
- olive oil
- 1/2 c
- Italian parsley minced
- 1/2 c
- grated Parmesan cheese
- 1 lb
- linguine pasta
1Do all your chopping, I recommend fresh garlic and Italian broad leaf parsley but can substitute regular curly leaf parsley. I use Parmesan that comes grated but you can grate your own. It does not change the measurements.
2Boil water and put pasta in to cook. Drain and add a bit of olive oil to the pasta to keep it from sticking
3Heat pan, add enough olive oil to cover the bottom of the pan.
4Add garlic and clams. Remember the clams are all ready cooked so a couple of stirs to soften the garlic and heat up the clams.
5Add the parsley and stir a few times until it is a little brighter in color.
6Stir in the clam juice from the cans and about 1/2 bottle of clam juice and heat up and simmer for about 1 minute
7Add the pasta. Keep the heat up and stir, add a little more clam juice if too dry.
8Stir in Parmesan cheese gradually to add some body.
9Serve with tossed salad and a good Italian bread with dipping oil and a crisp white wine. "si mangia"