Linguine with White Clam Sauce and garlic, minced clams and clam juice. Seasoned with parsley, salt, pepper.
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
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.
Recipe makes 5 servings.
Serving size: 1 serving
Calories: 328; Total Fat: 8.5g; Cholesterol: 53mg; Sodium: 265mg; Carbohydrates: 44.9g; Fiber: 2.4g; Protein: 18.9g
Did You Know?
Hard-shells are the most sought after. Soft shell clams cannot close its shell because its neck sticks out too far. The largest soft-shell is the geoduck, which may weigh up to three pounds. Sea clams are usually used for canning or in packaged soups. Learn more: Shell Fish Food Facts.
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