Linguine with Clam Sauce

Linguine with Clam Sauce
Photo by Randy Mayor

Ingredients

  • 1 (12-ounce) package linguine
  • 24 littleneck clams, scrubbed
  • 1 cup finely chopped parsley
  • 2 (6 1/2-ounce) cans minced clams, undrained
  • 3 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 5 garlic cloves, minced
  • + 5 more ingredients
    • 1 (8-ounce) bottle clam juice
    • ½ teaspoon salt
    • ½ cup dry white wine
    • 1/8 teaspoon freshly ground black pepper
    • Lemon wedges (optional)

Cook linguine according to package directions, omitting salt and fat. Set aside. Melt butter in a large skillet over medium heat. Add garlic to pan; cook 3 minutes or until golden. Stir in wine, salt, and clam juice. Drain minced clams; add juice to pan (reserve minced clams). Simmer for 5 minute...

View full recipe at My Recipes

Comments

Variations on Linguine with Clam Sauce

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