White Clam Sauce
By: Sarah Donnell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 can chopped clams (51 oz)
1/2 cup Ompeian extra virgin olive oil very important for taste
1/4 cup butter
2 cloves garlic, minced
1 large onion, minced
1/2 cup chopped parsley
1/2 cup chablis or any dry white wine

Preparation

1 Add white pepper and salt if desired. Saute onions and garlic in olive oil and butter until soft and transparent. Add the rest of the ingredients and simmer for 10 to 15 minutes. When you cook linguine (approx. 1 lb.), save the cooking water in case you need to add it to the clam sauce if you think it is required.