Linguine with White Clam Sauce I Chef John Recipes
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| Linguine with White Clam Sauce I |
"Quick and Easy! Can be used when you forget to take something else out of the freezer. You can use water instead of the clam juice, if you like."
Ingredients :
- 1 (16 ounce) package linguini pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 (6.5 ounce) cans minced clams, with juice
- 1/4 cup clam juice
- 1 tablespoon chopped fresh parsley
- salt to taste
- ground black pepper to taste
Instructions :
| Prep : | Cook : 5M | Ready in : |
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- In a large pot with boiling salted water cook linguini pasta until al dente.
- Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
- Toss pasta with clam sauce. Serve warm.
Notes :
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