Linguine With White Clam Sauce
photo by Tim_John
- Ready In:
- 22mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 29.58 ml butter
- 118.29 ml chopped fresh flat-leaf parsley
- 9.85 ml finely minced fresh garlic
- 4 (737.08 g) can chopped clams, drained, reserve juice
- 236.59 ml heavy cream
- 59.14 ml dry white wine
- 453.59 g linguine, cooked according to package directions
- freshly grated parmesan cheese
- salt & freshly ground black pepper
directions
- Heat oil and butter in large skillet or Dutch oven over medium-high heat. Add parsley and garlic; sauté until garlic just begins to color, about 45 seconds. Add the reserved clam juices, heavy cream, wine and salt.
- Simmer, uncovered, until mixture is reduced to thin sauce consistency, about 10 minutes.
- Add chopped clams and freshly cooked linguine to pan and toss until sauce coats pasta thickly, about 5 minutes. Season with salt and pepper.
- Serve, passing Parmesan, as desired.
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RECIPE SUBMITTED BY
Tim_John
Fort Myers, Ohio