On Line Cookbook
Linguine with White Clam Sauce
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Pasta dish with clams and olive oil

Source:
Sue Moscaritolo

Ingredients
  • 1/2 cup (125 ml) olive oil
  • 2 large cloves garlic, pureed
  • 1/4 cup (60 ml) finely chopped parsley, or 6 tsp (30 ml). of dried parsley
  • 3/4 tsp (4 ml). oregano or crushed basil leaves
  • 2 cans minced or whole baby clams
  • 1/2 cup (125 ml) dry white wine
  • 1 lb (.5 kg). linguine
Preparation
  • Boil linguine in large pot while preparing rest of recipe.
  • Heat oil in large skillet.
  • Add pureed garlic, parsley and oregano or basil. (Put garlic in last and turn off burner, do not let garlic turn brownish yellow.)
  • Saute 5 minutes.
  • Add clams, clam liquid and wine.
  • Simmer 5 minutes or until sauce is somewhat reduced.
  • Pour over boiled and rinsed (rinse very well) linguine.
Comments
This recipe was given to me by an Italian friend of mine about 20 years ago and it is still great today!

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.