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Skye's White Clam Sauce - Aioli
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Could be right out of a Tuscan Kitchen; hearty and rich in flavor with an elegance of something special!

S. Chokel


  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) butter (no substitution)
  • 2 cans or a pint of minced clams, drained and liquid reserved
  • 2 small cloves garlic, put through a press
  • 3 tbsp (45 ml) chopped parsley
  • 1 small or about 1/2 of a medium onion, minced
  • 1/4 tsp (1 ml) sweet basil (oregano can be substituted)
  • salt and pepper to taste
  • 3/4 to 1 pound of linguine pasta (spaghetti or other pasta shapes can be used too)
  • Parmesan cheese curls or grated for garnish
  • Lots of Foccasia or French baguette bread to sop up sauce.
  • Put the oil, butter, pressed garlic cloves, salt and pepper in pan and cook until golden.
  • Add sweet basil, drained clams and a little of the clam juice.
  • Steam for 5 minutes covered on low heat.
  • Pour over 3/4 to 1 pound of cooked linguine on one pretty serving platter or on individual plates with divided pasta.
  • Sprinkle with parmeson cheese curls or grated cheese.
This is a creative recipe in many ways. Often times, depending on mood, I will add 1/8 to 1/4 cup of a good white wine. I will increase the ingredients and add shrimp for a really special meal.

I recommend bibs! This can be a fun and joyful meal!

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