Linguine with White Clam Sauce
Ingredients
- 1 (12 ounce) package linguine pasta
- ¼ cup olive oil
- 1 clove garlic, minced
- 3 (8 ounce) cans minced clams, with juice
- ¾ cup chopped parsley
- 2 tablespoons white wine
- 1 teaspoon dried basil
- ½ teaspoon salt
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 10 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in liquid from clams, parsley, white wine, basil, and salt; simmer for 10 minutes.
- Stir in clams until heated through. Add cooked linguine pasta; toss to combine and serve warm.
Source
Original recipe: View Original