Linguini With Clam Sauce (White) |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Over the years my husband and I have played with this recipe which we learned to make while living in Northern Italy, where the Air Force had based us for three years. This is the version we have found to be the easiest, and allows the clam flavor we love to come through! Ingredients:
1 small garlic clove, chopped fine |
2 tablespoons olive oil |
1/4 cup parsley |
12 ounces of canned chopped clams with juice |
2 tablespoons butter |
1 lb barila linguine |
1/4 teaspoon crushed red pepper flakes |
parmigiano-reggiano cheese, grated |
Directions:
1. Cook Linguini according to package directions for al dente. While pasta is cooking, saute garlic in oil until just turning brown and then add clams with juice and parsley. Cook until clams are warmed well, but do not over cook. Once Pasta has cooked, drain and return to hot pasta pan with butter and toss until well coated with butter. Then add clams and sprinkle with the crushed red pepper and toss together. Serve hot, and grate the Parmesan cheese as desired for taste on each serving.
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