- 1 (16 ounce) package dry linguini
- 1 onion, chopped
- 6 cloves garlic, chopped
- 3 tablespoons olive oil
- 4 (6.5 ounce) cans minced clams
- 1/2 cup butter
- salt and pepper to taste
- 2 tablespoons dry white wine
- Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
- In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
- Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
- Spoon the clam sauce over the linguini and serve.
03/03/2017
recipepes.com
The Best Clam Sauce, recipe
PT15M
PT1H
5
455 calories