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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Authentic tasting white clam sauce. Easy to prepare, yet delicious enough for company. I prefer to use White zinfandel wine, but any white wine will work fine. Ingredients:
1 lb linguine, cooked al dente according to package directions |
3 (6 1/2 ounce) cans minced clams with juice |
2 tablespoons olive oil |
2 medium onions, diced |
1 teaspoon garlic, minced |
1 teaspoon dried basil |
1 teaspoon dried italian seasoning |
1/4 cup fresh parsley, fresh, finely chopped |
1/2 teaspoon salt |
fresh ground pepper |
1/2 cup white wine |
4 tablespoons unsalted butter |
1/3 cup parmesan cheese, grated |
Directions:
1. Cook linguine to al dente, according to package directions.
2. While linguine is cooking, in large skillet, add olive oil and diced onions, cook on med heat until translucent (about 5 min.).
3. Add garlic, basil, Italian seasoning, parsley, and salt and pepper. cook for another 3-5 minutes.
4. Open cans of clams, drain, reserving liquid. Set clams aside.
5. Add clam juice and wine to skillet. Bring to boil, and cook for 3-5 minutes, allowing liquid to cook down a bit. Add clams back in until heated.
6. Add butter and cheese, and cook 2 minute more.
7. Drain linguine, then add to pan with clam sauce and mix. Serve immediately, garnishing with additional chopped parsley and cheese.
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