Tom Sellick's Linguine and Clam Sauce
By
Martha Price
@Karenella
1
Remember Tom Sellick? That heartthrob actor from the 1970's and 1980's? This is his recipe, as he prepared it on the now defunct program, "Hour Magazine", starring Gary Collins.
Gary stated that it was one of the best recipes they had ever featured on the show!
I can attest that it is very good! Fast and easy, too!
Gary stated that it was one of the best recipes they had ever featured on the show!
I can attest that it is very good! Fast and easy, too!
Ingredients
- 1 lb
- linguine
- 1/3 c
- olive oil
- 1/2 stick
- (1/4 cup) butter
- 3 clove
- garlic, pressed or minced
- 4
- 6.5 oz. cans minced clams, including liquid
- 1 tsp
- dried oregano
- 1/4 tsp
- pepper, or more, to taste
- 2 Tbsp
- chopped fresh parsley
- grated romano cheese
How to Make Tom Sellick's Linguine and Clam Sauce
- 1In large pot of boiling water, cook linguine until just tender.
- 2Meanwhile, in small saucepan, heat oil and butter until butter melts. Add garlic; cook until golden. Stir in clams with their liquid, oregano, pepper and parsley. Cook until heated, about 5 minutes.
- 3Drain linguine, return to pot. Add clam sauce. Toss and serve with grated Romano cheese.
