• Tony D'Onofrio

Linguine in White Clam Sauce



Ingredients:

· 1/3 cup olive oil

· 3 cloves garlic, minced

· 3 tbsp. butter

· 1 large yellow onion

· 1 pinch of red pepper flakes

· 1 tbsp dried parsley

· ½ tsp dried oregano

· ½ tsp dried basil

· ½ tsp ground black pepper

· ¼ tsp sea salt

· 1 cup dry white wine

· 1 tbsp lemon juice

· 3 (6.5 oz) cans minced clams with juice or 2 pounds of fresh clams

· 16 oz of clam juice

· 1 lb linguine

· 2 tbsp grated parmesan cheese



Directions:

1. In a large skillet sauté the garlic and onion in olive oil.

2. Add the liquid from the clams, clam juice, butter, parsley, white wine, lemon juice, basil, red pepper flakes, oregano, salt and black pepper stir well.


3.Cook for 10 minutes.

4. At the same time cook linguine al dente. Stir in clams until heated through.


5. Toss cooked and drained linguini pasta with the clam sauce, top with parsley and parmesan cheese and serve warm.



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