Linguine with Clam Sauce

October 20, 2017

 

For 4 people

  • 1 cup frozen clams, defrosted

  • 1/3 cup of good olive oil  

  • 1/2 cup white wine

  • 1/3 cup chopped parsley

  • 2 cloves of garlic chopped fine

  • 1/2 lb. of linguine

  • 1 cup chopped tomatoes

 

 

 

 

 

Heat oil in a skillet over medium-high heat until shimmering.  Add clams.  Reduce heat to medium and cook for about 2 minutes.  Add the wine and cook for about 5 minutes at medium-high heat. Add the chopped tomatoes and cook for 5-10 minutes more. Add parsley and garlic. Stir well.

Meanwhile, bring 4 quarts of water and 2T salt to boil in large pot.  Add linguine and cook until al dente.  On individual plates: linguine and clam sauce on top.

 

 

Note:

Parmesan is not usually served with this dish.

You may use canned clams. They are softer but they do not have any taste.

You may substitute shrimp for clams.

 

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