Linguine With White Clam Sauce

Oxmoor House
2 servings


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2 teaspoons sliced garlic
1/3 cup olive oil
2 (6 1/2-ounce) cans minced clams, undrained
3 tablespoons finely chopped fresh parsley
1/2 (12-ounce) package linguine
1 tablespoon butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Chablis or other dry white wine
Grated Parmesan cheese


Sauté garlic in oil in a skillet over medium heat 2 minutes or until golden brown; remove garlic, and discard. Add clams to oil; cook 10 minutes over medium heat, stirring frequently. Stir in parsley; remove from heat. Set aside.

Cook linguine according to package directions; drain. Combine linguine and melted butter; stir well. Transfer linguine to a serving platter; set aside, and keep warm.

Bring clam mixture to a boil. Stir in salt, pepper, and wine. Remove from heat immediately. Pour sauce over linguine. Sprinkle with cheese, and serve immediately.

Created date

February 2010