This is an easy linguine with white clam sauce recipe. You can turn to it when you forget to take something out of the freezer for dinner. You can use water instead of the clam juice, if you like.
Ingredients
- linguine pasta: 1 pack (16 ounce pack)
- olive oil: 1 Tbsp
- garlic: 3 clove (minced)
- clams, with juice: 2 cans (6.5 ounce cans, minced)
- clam juice: 0.25 cup
- fresh parsley: 1 Tbsp (chopped)
- salt: (to taste)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Cook linguine in a large pot of salted boiling water until al dente.
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Meanwhile, cook olive oil and garlic in a medium saucepan over medium heat until garlic is fragrant. Add chopped clams, clam juice, and parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
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Toss pasta with clam sauce. Serve warm.
