Linguine with peppery white clam sauce

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 Cloves garlic
½ Onion; chopped
¼ teaspoon Crushed red pepper
11 ounces Clams; canned with liquid, chopped
12 ounces Linguini
¼ cup White wine
1 Lemon; juiced
2 tablespoons Fresh parsley; chopped
Black pepper; coarsely ground

Directions

1. Heat the oil in a medium skillet over low heat; stir in garlic and onion. Saute over low heat 2 minutes (do not brown); add the red pepper; saute 1 minute. Add the clams with their juice and the white wine; simmer, uncovered, 10 minutes.

2. Meanwhile, cook the linguine in plenty of boiling salted water until al dente, or firm to the bite, about 6 minutes. Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley. Sprinkle with pepper if desired.

Recipe by: Adaptation from 365 Ways to Cook Pasta Posted to EAT-LF Digest by "Deborah Kirwan" <kirwan@...> on Nov 13, 1998, converted by MM_Buster v2.0l.

Related recipes