White Clam Sauce With Pasta Recipe
Ingredients
| 1 pint shucked clams or 2 7 1/2 ounce cans minced clams | ||
| 1/4 cup thinly sliced green onion | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 tablespoon olive oil or cooking oil | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Pepper white | 1/8 Teaspoon | |
| Snipped parsley | 2 Tablespoon | |
| 5 ounces hot cooked linguine, spaghetti, or other pasta | ||
Directions
Drain shucked or canned clams, reserving 1/2 cup liquid.
Cut up the whole clams.
In saucepan cook green onion and garlic in olive oil or cooking oil till tender.
Stir in the reserved 1/2 cup clam liquid, the wine, and white pepper.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 8 minutes or till liquid is reduced by about half.
Add clams and parsley.
Cook and stir about 2 minutes or till clams are heated through.
Toss clam mixture with pasta till coated.
Cut up the whole clams.
In saucepan cook green onion and garlic in olive oil or cooking oil till tender.
Stir in the reserved 1/2 cup clam liquid, the wine, and white pepper.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 8 minutes or till liquid is reduced by about half.
Add clams and parsley.
Cook and stir about 2 minutes or till clams are heated through.
Toss clam mixture with pasta till coated.
Chef
