Linguini with Clam Sauce (white)
- Reviews 2
Ready In: 50 mins
Serves: 4-6
Ingredients
- 2 (10 ounce) cans baby clams
- 1 (8 ounce) bottle clam juice (optional)
- 1⁄4-1⁄2 cup extra virgin olive oil
- 4 -6 cloves garlic, chopped fine or put through a garlic press
- 1⁄2 teaspoon hot pepper flakes
- black pepper, freshly ground
- 1 lb linguine
- 1⁄2 cup white wine
Directions
- Heat olive oil in medium sauce pan- when oil is hot, remove pan from burner, add garlic and hot pepper and stir (you want to be careful to not burn the garlic).
- Add wine and cook off the alchol, about 2-3 minutes.
- Drain juice from both cans of clams into saucepan, adding additional clam juice if necessary, you should have about 3 cups of liquid, return to low heat.
- Cook linguini according to package directions.
- When pasta is ready, add clams to sauce and heat just until clams are heat through.
- Be careful not to"overcook" the sauce once you have added the clams- the clams will become tough if you do.
- Remove sauce from heat and serve over linguini. Enjoy!
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