Linguine with peppery white clam sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | Cloves garlic | |
| ½ | Onion; chopped | |
| ¼ | teaspoon | Crushed red pepper |
| 11 | ounces | Clams; canned with liquid, chopped |
| 12 | ounces | Linguini |
| ¼ | cup | White wine |
| 1 | Lemon; juiced | |
| 2 | tablespoons | Fresh parsley; chopped |
| Black pepper; coarsely ground | ||
Directions
1. Heat the oil in a medium skillet over low heat; stir in garlic and onion. Saute over low heat 2 minutes (do not brown); add the red pepper; saute 1 minute. Add the clams with their juice and the white wine; simmer, uncovered, 10 minutes.
2. Meanwhile, cook the linguine in plenty of boiling salted water until al dente, or firm to the bite, about 6 minutes. Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley. Sprinkle with pepper if desired.
Recipe by: Adaptation from 365 Ways to Cook Pasta Posted to EAT-LF Digest by "Deborah Kirwan" <kirwan@...> on Nov 13, 1998, converted by MM_Buster v2.0l.