Linguine with white clam sauce #3
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | Linguine |
| ¼ | cup | Olive oil |
| 1.00 | teaspoon | (to 2t) finely chopped |
| Garlic | ||
| 2.00 | cup | Clam juice (bottled mixed |
| With drained juice from | ||
| Clams) | ||
| ½ | cup | White wine |
| 1.00 | teaspoon | Thyme |
| Freshly ground black pepper, | ||
| (to taste) | ||
| 2½ | cup | Chopped clams, fresh or |
| Canned, drained | ||
| ¼ | cup | Chopped parsley |
| 2.00 | tablespoon | Grated parmesan cheese |
Directions
Heat oil in saucepan. Add garlic and saute for 1 minute. Add clam juice, wine, thyme, and pepper. Simmer for 10 minutes. Add clams and parsley; simmer until heated thoroughly. Meanwhile, cook linguine in boiling salted water following package directions; drain. Place hot linguine in heated serving bowl. Spoon on clam sauce, sprinkle with parmesan cheese, and serve.
Source: Creative Cooking: Pasta, page 82