Linguine With Peppery White Clam Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
2 Cloves: garlic,
1/2: Onion, chopped
1/4 tsp: Crushed red pepper,
11 ounce: Clams, canned with liquid, chopped
12 ounce: Linguini,
1/4 cup: White wine,
1: Lemon, juiced
2 tbsp: Fresh parsley, chopped
Black pepper, coarsely ground
Directions:
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" on Nov
13, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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"
13, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Pasta