Linguini White Clam Sauce
Ingredients
- 3/4 cup of olive oil
- 4 cloves of Garlic chopped
- 1 and 1/2 Dozen Cherrystone Clams shelled and chopped with juices reserved
- 1 pound of linguini
- 2 Tablespoons chopped parsley
- Sea Salt
- Cracked Pepper
How to make it
- Heat olive oil in large saute pan over medium heat.
- Add garlic, cook until lightly browned.
- Add Clams with their juices, bring to a boil then lower heat to a simmer and cook for 5 more minutes.
- While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguini.
- Cook uncovered over high heat until Al dente.
- Drain pasta, put back in pot add some of the sauce to the pot and mix it up.
- Dish out pasta spooning remaining sauce over top. Garnish with chopped parsley.
- Lightly Sea Salted and Cracked Pepper to Taste