Ingredients
- 12 ounce Linguine pasta, cook
- 3 Tbsp. Butter
- 5 Tbsp. Extra virgin olive oil
- 6 lrg Garlic cloves, mince
- 3 can Whole baby clams, drain, save juice, 10z eac
- 1/3 c. Dry white wine
- 1 lrg Carrot, coarse chop
- 2 Tbsp. Fresh oregano, mince, or possibly
- 1 1/2 tsp Dry, crumble
- 1/2 c. Fresh italian parsley, mince Salt and pepper
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Linguine With Garlicky Clam Sauce
Servings: 6
Directions
- Meanwhile, heat butter with oil in heavy large skillet over low heat. Add in garlic and cook till fragrant, about 1 minute. Add in juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil till reduced to 1 1/3 c., about 12 min. Stir in clams and all but 1 Tbsp. parsley. Simmer till just heated through, about 1 minute.
- Season with salt and pepper. Drain linguine well; add in to skillet of warm clam sauce. Gently toss to blend. Transfer pasta to large serving platter.
- Garnish with reserved parsley and serve immediately.
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