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White Clam Sauce With Linguine
Enjoy this simplified version of the Italian classic dish with a salad and crusty French bread.
Serves 2
1/2 pound Linguine, cooked
1 Tablespoon Olive oil
1 teaspoon Garlic, minced
1 1/2 teaspoon Parsley, chopped
1/2 teaspoon Oregano
1/4 cup White wine
1 cup Clam juice (bottled)
3/4 cup Clams, minced (canned)
Cook the pasta, drain, rinse, and set aside. Heat the oil in a heavy skillet over medium heat. Add the garlic and cook for one minute. Add the parsley, oregano, wine, and clam juice. Bring to just under a boil. Add the clams and cooked pasta. Cook until just heated. Serve warm.
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