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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This is my moms recipe. I LOVED when she made it when I was a kid, so now I make it for myself often. The foundation for the sauce is the butter and the olive oil. I am a garlic lover, so I use 2X the garlic, but I thought I would post the original recipe without my little changes!! I do prefer mine made with the optional ingredients, but that's definitely based on preference! Ingredients:
1 (10 ounce) can baby clams |
1 medium onion, minced |
2 garlic cloves, minced |
1/4 cup olive oil |
2 tablespoons butter |
1 teaspoon dried parsley |
1/8 teaspoon ground black pepper |
6 ounces linguine, cooked |
1/4 teaspoon dried basil (optional) |
1/4 teaspoon dried oregano (optional) |
Directions:
1. Drain clams, reserving liquid.
2. In sauce pan, saute onion and garlic in oil and butter over med-low heat for about 1-2 minutes.
3. Turn heat up slightly, stir in clam liquid and bring to a boil - about 3 minutes.
4. Stir in clams, parsley, pepper, and any optional ingredients. Heat through.
5. Serve over linguine.
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