Linguine with pesto-clam sauce - bon appetit

2 servings;

Ingredients

Quantity Ingredient
1 can (10-oz) baby clams, drained, juices reserved
½ cup Dry white wine
½ cup Purchased pesto sauce
8 ounces Linguine
⅓ cup Chopped Italian parsley

Directions

Boil reserved clam juices and wine in heavy medium saucepan over high heat until reduced to ½ C, about 6 minutes. Mix in clams and pesto sauce.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta and parsley to sauce and toss to coat. Season to taste with salt and pepper.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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