Linguine with White Clam Sauce
Prep time:
5 minutesCooking time:
10 minutesCanned clams are available minced, chopped or whole. Whole clams are the most tender but also the most costly. You can save money and use minced or chopped clams with equally good results.
Ingredients
Serves 4
- 5 tablespoons butter
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon dried oregano
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1/2 teaspoon salt
- 2 (7-ounce) cans minced clams
- 16 ounces linguine
- 1 tablespoon lemon juice
Directions
1
Heat butter and olive oil in a medium skillet over medium-high heat; add garlic. Cook, stirring occasionally, until garlic is golden, about 3 minutes.
2
Add parsley, oregano, basil and salt to skillet; mix well.
3
Add undrained clams to skillet. Bring mixture to a boil. Simmer about 5 minutes. Meanwhile, cook pasta according to package directions; drain.
4
Add lemon juice to skillet. Cook for about 1 minute. Place pasta on a serving platter. Pour sauce over pasta.
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Cookin' xpress!
Cookin' xpress!
For an easy way to peel garlic, toss the cloves in a nonstick skillet set over medium- low heat for 3 minutes. Let cool and the skins will slip right off.
Great Pairings
Grilled Spud Sticks
Economize by buying ranch dressing in family-size bottles. Look for supermarket sales or better savings in club warehouse stores. Use leftover dressing in cold pasta or chicken salad.
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