Linguine with White Clam Sauce
This is a simple and delicious recipe. It looks just like the Progresso Sauce, but it's homemade. My family and friends eat it right up. It's great the next day, if there are any leftovers. Enjoy!"This was delicious. I left out the Italian seasoning and wine. I used 4 tablespoons of parsley and 2 tablespoons of basil. I added 2 bottles of clam juice. I made it for 12 people and everyone loved it. I will be making this again" - Joanala
Yield: 12 Servings Ready in 25 minutes
52 people trying soon
|1 canOcean Clams; Chopped, 3 lb can|
|1 stick ofbutter|
|1 onion; medium; diced|
|0.5 cup ofgarlic; crushed , more/less|
|0.5 cupsPure Olive Oil|
|12 tablespoonsParsley Flakes; (up to 16)|
|4 tablespoons ofBasil; more and/or less|
|0.5 teaspoon ofItalian Seasoning|
|Garlic Powder; if needed|
|0.5 teaspoon ofSalt and pepper; to taste|
|Clam broth; 2-3 cups|
|1 tablespoon ofwhite cooking wine; if needed|
Linguine with White Clam Sauce Preparation
In a large skillet, melt butter and add onion and crushed garlic, simmer on medium, add parsley, basil and Italian Seasoning, salt and pepper, mix well. Prepare clams, separate the juice from the clams. Add the clams to the mixture, and add cooking wine, turn to high and let the clams absorb the butter. Add the Olive Oil (you might want to add more), leave on high for about a minute then turn down to medium.
At this point take juice from the clams and add, again turning heat on high, then again to low. Let simmer until your pasta is done. Do a taste test to see if you need more salt and pepper. Add parmesan cheese to pasta.
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