Pasta with White Clam Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Garlic and oregano enhance the seafood flavor of this delicious main dish. An Italian friend of my mom's passed on the recipe to her, and I began preparing it when I was 14, writes Kelli Soike of Tallahassee, Florida. For convenience, it can be made in advance...and leftovers are just as good. Ingredients:
12 ounces uncooked linguine |
2 garlic cloves, minced |
1 can (2 ounces) anchovies, undrained |
1 tablespoon olive oil |
1 bottle (8 ounces) clam juice |
1 can (6-1/2 ounces) minced clams, undrained |
1/3 cup water |
2 tablespoons dried oregano |
1 tablespoon minced fresh parsley |
1/4 teaspoon salt |
1/2 teaspoon pepper |
5 tablespoons shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan. Yield: 5 servings.
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