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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Linguine with White Clam Sauce Recipe

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This recipe for Linguine with White Clam Sauce is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter
1/4 c. olive oil
4 cloves garlic, minced or pressed
3 cans (6 1/2 oz. each) chopped clams
1 tsp. oregano
1 tsp. dry basil
1/2 tsp. crushed red pepper
1 1/2 c. fresh chopped Italian parsley
1 lb. linguine
grated Parmesan cheese
Directions:
Directions:
In medium saucepan, melt butter into olive oil over medium-low heat. Add garlic and cook until golden, do not let garlic burn. Drain juice from 2 cans of clams into butter mixture; reserve juice from third can for other uses or discard. Add oregano, basil, red pepper, and parsley to pan; simmer for 5 minutes. Add drained clams and heat through.

Meanwhile, following package directions, cook linguine in salted water until al dente; then drain.

Toss clam sauce with linguine and top with freshly grated Parmesan cheese.
Number Of Servings:
Number Of Servings:
5-6
Personal Notes:
Personal Notes:
Serve this pasta dish with a balsamic vinaigrette salad and a glass of merlot. Bon appetit!

 

 

 

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