Linguine With Cherrystone White Clam Sauce

Ingredients

Preparation

1
Using a stiff brush, scrub the clams well, rinse under cold running water.
2
Heat the oil in a pan large enough to hold all clams. Brown the garlic in it, then discard the garlic.
3
Place clams, parsley, red and black pepper and basil in the pan. Cover and simmer 10 minutes.
4
Uncover, tip clam shells to pour their juice into the pan and simmer uncovered 5 minutes longer.
5
Cook linguine al dente.
6
Remove clams in their shells from pan.
7
Pour liquid over linguine in bowl. Toss gently.
8
Top with clams.

 



Yield:

4 servings.

Added:

Tuesday, May 31, 2011 - 9:34pm

Creator:

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