Linguine with white clam sauce #1

8 Servings

Ingredients

Quantity Ingredient
1 pack (1-lb) Creamette Linguine; uncooked
2 tablespoons Olive or vegetable oil
2 Cloves garlic; minced
2 cans (6.5-oz) Snow's or Doxsee chopped clams; drain and reserve liquid
½ cup Chopped fresh parsley
¼ cup Dry white wine
1 teaspoon Basil leaves

Directions

Prepare Creamette Linguine as package directs; drain. In medium skillet, heat oil and garlic. Stir in reserved clam liquid and parsley; cook and stir 3 minutes. Add clams, wine and basil. Simmer 5 minutes. Toss clam sauce with hot cooked linguine. Serve immediately. Refrigerate leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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