- 1/4 cup olive oil
- 1/4 cup butter
- 3 cloves garlic, crushed
- 3 large tomatoes, diced
- 1/2 cup chopped fresh parsley
- 1 (6.5 ounce) can minced clams, with juice
- 1/2 pound linguine pasta
- 1/2 cup freshly grated Parmesan cheese
- In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
- Add clams to the skillet and heat through; top with cheese and serve immediately.
04/02/2017
recipepes.com
clam linguine, recipe
PT15M
PT1H
5
455 calories
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