Pasta with Clam Sauce

Pasta with Clam Sauce
Photo by Jean Allsopp

Ingredients

  • ¼ cup dry white wine
  • 2 tablespoons vegetable oil
  • ½ cup chopped fresh basil
  • 12 ounces uncooked linguine
  • ½ cup chopped fresh parsley
  • 2 (10-ounce) cans whole clams in juice, undrained
  • ¼ teaspoon freshly ground black pepper
  • + 2 more ingredients
    • 2 garlic cloves, minced
    • Garnish: fresh basil leaves

Drain clams, and reserve juice. Cook reserved clam juice in a small skillet over medium heat 15 minutes or until reduced by half; set aside. Cook pasta according to package directions, and drain. Meanwhile, heat oil in a large skillet over medium-high heat, add garlic, and cook until golden. Add ...

View full recipe at My Recipes

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Variations on Pasta with Clam Sauce

  • Pasta with Clam Sauce
    • 2 T olive oil
    • 3 shallots, chopped
    • 2 garlic cloves, chopped
    • 1/2 c dry white wine
    • Finely grated rind and juice of 1 lemon
    • 1 dash red pepper flakes
    • +4 other ingredients
  • Pasta with Clam Sauce
    • 1 (7-ounce) can clams
    • dash of red pepper flakes
    • Juice of 1 lemon
    • Grated rind of 1 lemon
    • 1/2 c dry white wine
    • 2 garlic cloves, chopped
    • +5 other ingredients

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