Linguine with White Clam Sauce Recipe

Serves/Makes: 4 – 6

Ingredients:

• 2 to 3 cups chopped clams in juice
• 1 teaspoon olive oil
• 1/4 cup minced onion or 1 shallot, thinly sliced
• 1 clove garlic, finely chopped
• 1 1/2 teaspoons chopped fresh parsley
• 1 tablespoon salt
• 1 pound linguine pasta
• Fresh cracked pepper

How to cook Linguine with White Clam Sauce:

• Add olive oil to skillet over medium heat. Add minced onion or shallot to skillet and simmer. Add chopped garlic to skillet. Do not let onions or garlic brown.
• Drain clams, saving juice. Add clam juice to skillet. Add parsley and simmer gently for 10 minutes. Add clams and simmer for 5 more minutes. Do not boil or clams will become tough.
• Meanwhile, bring 3 to 4 quarts of water to a brisk boil. Add salt and pasta. Cook 8 to 13 minutes, being sure not to overcook.
• Remove pot from stove. Drain water. Do not rinse pasta.
• Place pasta on platter and add clam sauce. Mix well. Sprinkle pepper over platter using a pepper mill.

Note:
The Linguine with White Clam Sauce recipe very easy to prepare and so good!

Comments:
There is no cream or milk in this sauce. In Old World Italian cooking, one never mixes fish with milk products; therefore, only the clam juice is used to make the sauce.

This recipe for Linguine with White Clam Sauce serves/makes: 4 – 6

Main Ingredient: Clams
Preparation Method: Pasta
Cuisine: Italian