Linguine with Peppery White Clam Sauce Recipe

Free Recipe Linguine with Peppery White Clam Sauce

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Linguine with Peppery White Clam Sauce Recipe

1 tb Olive oil
2 Cloves garlic
1/2 Onion; chopped
1/4 ts Crushed red pepper
11 oz Clams; canned with liquid,
-chopped
12 oz Linguini
1/4 c White wine
1 Lemon; juiced
2 tb Fresh parsley; chopped
Black pepper; coarsely
-ground

Linguine with Peppery White Clam Sauce Preparation

1. Heat the oil in a medium skillet over low heat; stir in garlic and onion. Saute over low heat 2 minutes (do not brown); add the red pepper; saute 1 minute. Add the clams with their juice and the white 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. Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley. Sprinkle with pepper if desired. Recipe by: Adaptation from 365 Ways to Cook Pasta Posted to EAT-LF Digest by Deborah Kirwan <kirwan@creighton.edu> on Nov 13, 1998, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

How Do You Cook Linguine with Peppery White Clam Sauce?

If you know a better Linguine with Peppery White Clam Sauce Recipe please comment below.