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Linguine With White Clam Sauce

Linguine With White Clam Sauce

Southern Living FEBRUARY 2005

  • Yield: Makes 4 servings
  • Cook time:10 Minutes
  • Prep time:10 Minutes

Ingredients

  • 8 ounces uncooked linguine
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 (8-ounce) bottle clam juice
  • 1/2 teaspoon dried crushed red pepper
  • 3 (6.5-ounce) cans chopped clams, drained
  • 1/2 cup dry white wine
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon butter or margarine (optional)

Preparation

Prepare linguine according to package directions; drain. Keep warm.

Sauté garlic in hot oil in a large skillet over medium-high heat 1 to 2 minutes. Add clam juice and crushed red pepper; bring to a boil, reduce heat, and simmer 5 minutes. Stir in clams and next 4 ingredients; simmer 3 minutes. Toss with pasta and, if desired, 1 tablespoon butter. Serve immediately.

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Linguine With White Clam Sauce recipe

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