Tom Sellick's Linguine and Clam Sauce

Name: Tom Sellick's Linguine and Clam Sauce
Cook time: 10 min
Total time: 10 min
Yield: 3 - 4
Cuisine: Italian
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

By Martha Price
@Karenella

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!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

3 - 4

Cook:

10 Min

Method:

Stove Top

Ingredients

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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

Step-by-Step

In large pot of boiling water, cook linguine until just tender.
Meanwhile, 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.
Drain linguine, return to pot. Add clam sauce. Toss and serve with grated Romano cheese.

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