White clam sauce

White Clam Sauce Recipe

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Bob Donald


Linguine and clams


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30 Min
Stove Top


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  • 1/4 c
    olive oil
  • 1 clove
    garlic peeled and finely chopped
  • 1 pinch
    red pepper flakes
  • 1 can(s)
    clams (6 oz)
  • 1/4 c
    warm water
  • 1/4 c
    chopped parsley
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
    coarse black pepper
  • 6 oz
    linguine, cooked al dente

How to Make White clam sauce


  1. In a skillet heat the olive oil over medium heat. Add the garlic and red pepper flakes and saute until the garlic is fragrant, about 1 to 1½ minutes.

    Remove the skillet from the heat and set it aside for about 2 minutes. Add the clams with their juices and the water. Return the skillet to medium heat and add the parsley, salt, oregano and black pepper. Continue cooking to heat the sauce.

    Drain the spaghetti and place portions in individual pasta bowls. Pour the sauce over it and toss to lightly coat. Rearrange the clams to set atop the spaghetti and serve. Offer the Parmesan cheese on the side, if desired.

    Makes 2 generous main-dish servings.

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About White clam sauce

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American

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