Linguine with white clam sauce #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (1-lb) Creamette Linguine; uncooked |
| 2 | tablespoons | Olive or vegetable oil |
| 2 | Cloves garlic; minced | |
| 2 | cans | (6.5-oz) Snow's or Doxsee chopped clams; drain and reserve liquid |
| ½ | cup | Chopped fresh parsley |
| ¼ | cup | Dry white wine |
| 1 | teaspoon | Basil leaves |
Directions
Prepare Creamette Linguine as package directs; drain. In medium skillet, heat oil and garlic. Stir in reserved clam liquid and parsley; cook and stir 3 minutes. Add clams, wine and basil. Simmer 5 minutes. Toss clam sauce with hot cooked linguine. Serve immediately. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .