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Linguine with White Clam Sauce Recipe

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This recipe for Linguine with White Clam Sauce is from Our Family Recipes, 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 cup olive oil
8 cloves garlic, thinly sliced
3 pound littleneck clams, scrubbed
1/4 cup plus 2 tablespoons chopped fresh Italian parsley
1/2 cup white wine
1/4 cup fresh lemon juice
1 pound pasta
Directions:
Directions:
Heat oil in large skillet - add garlic and saute until light brown. Add clams and 1/4 cup chopped parsley; stir 2 minutes. Add wine, simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open. About 6 minutes. Discard clams that do not open.

Cook pasta. Add pasta to clam mixture and toss to coat. Season with salt, pepper and remaining parsley.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Sometimes I use canned minced clams, but much better with fresh clams.

 

 

 

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