Easy Linguine with White Clam Sauce
1 lb Linquini Pasta
1 10-oz can whole baby clams
1/3 cup olive oil
1 stick butter
2 gloves garlic, diced
1 Tablespoon Italian Seasoning
salt & pepper to taste
Parmesan Cheese
In large pot, start the water boiling to cook the linquine. Be sure
to salt the water before adding the pasta. When water boils, add the
linquine and cook al dente. While water is boiling, in a small to medium
frying pan, heat the olive oil and add the garlic and saute until
garlic starts to lightly brown. Add the stick of butter and melt with the
olive oil and garlic stiring constantly. Add the can of clams with the juice,
the Italian seasoning, and salt and pepper. Simmer together while pasta is cooking.
Drain the pasta reserving just a little of the water. Put linquine in serving dish and
pour the clam sauce over the pasta and toss well. Sprinkle with lots of Parmesan
cheese. Serve with a nice salad and warm Italian bread.
Serves 4
