Linguini with peppery white clam sauce

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil (up to 2)
1 tablespoon Butter
2 Garlic cloves, minced
¼ cup Finely chopped onion
¼ teaspoon Crushed dried red pepper
2 cans Chopped clams (approx. 5 or 6 ounces each)
¼ cup Dry white wine
1 Lemon , Juice of
2 tablespoons Chopped fresh parsley
Coarsely ground black pepper
¾ pounds Linguini (up to 1)

Directions

1. Heat oil and butter in a medium skillet over low heat; stir in onion and garlic. Saute over low heat 2 minutes (do not brown); add the red pepper; saute 1 minute. Add the clams with their juice and the 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 (or according to package).

Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley. Sprinkle with pepper.

Posted to EAT-L Digest 21 Jan 97 by Deborah Kirwan <dkkirwan@...> on Jan 22, 1997.

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