Linguini with Peppery White Clam Sauce

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Linguini with Peppery White Clam Sauce Ingredients

1 tb Olive oil (up to 2)	1/4 c Dry white wine
1 tb Butter	1 Lemon , Juice of
2 Garlic cloves, minced	2 tb Chopped fresh parsley
1/4 c Finely chopped onion	Coarsely ground black pepper
1/4 ts Crushed dried red pepper	3/4 lb Linguini (up to 1)
2 cn Chopped clams (approx. 5 or

Instructions for Linguini with Peppery White Clam Sauce

1. Heat oil and butter in a medium skillet over low heat; stir in onion and garlic. Saute over low heat 2 minutes (do not brown); add the red pepper; saute 1 minute. Add the clams with their juice and the wine. Simmer, uncovered, 10 minutes. 2. Meanwhile, cook the linguine in plenty of boiling salted water until al dente, or firm to the bite, about 6 minutes (or according to package). Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley. Sprinkle with pepper. Posted to EAT-L Digest 21 Jan 97 by Deborah Kirwan on Jan 22, 1997.

Main Ingredient: ClamCuisine: Uncategorized

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