This linguine with clam sauce is an easy, inexpensive meal. Try the clam sauce over any pasta; lemon-pepper linguine is especially tasty. You can stretch the sauce for larger portions by adding 1/2 cup of chicken broth.
Ingredients
- linguini pasta: 1 pack (16 ounce pack)
- clams, with juice: 2 cans (6.5 ounce cans, minced)
- vegetable oil: 0.5 cup
- butter: 0.25 cup
- parsley: 1 Tbsp (dried)
- basil: 0.25 Tbsp (dried)
- garlic: 0.5 tsp (minced)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
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While the pasta is cooking, combine clams with juice, oil, butter, parsley, basil, garlic, and pepper in a large saucepan. Cook over medium heat until boiling.
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Serve warm clam sauce over pasta.
