Linquine With White Clam Sauce

A Pound Of Linquine

Three 6 and 1/2 Ounce Cans Of Chopped Clams With Can Juice

Two Garlic Cloves Minced

A Tablespoon Of Lemon Juice

Three Teaspoons Dried Oregano

A Teaspoon Of Dried Basil

Three Teaspoons Of Sea Salt

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Teaspoon Fresh Ground Black Pepper

Two Tablespoons Chopped Fresh Italian Parsley

Two Tablespoons Extra Virgin Olive Oil

Into a sauce pan large enough to hold a pound of cooked linguine, add the garlic, oregano, basil, sea salt, crushed red pepper flakes, black pepper, and the olive oil. Begin cooking on medium low heat. After two minutes, add the clams with the can juice. Stir to incorporate. Cook on low heat stirring occasionally.

Cook the linguine in a pot of salted water according to the package instructions. Reserve one cup of the pasta water. Drain the linguine well after it is cooked.

Add the linguine to the pan containing the clam sauce. Add the lemon juice, parsley, and pasta water. Turn the heat up to medium high. Cook the pasta with the sauce while tossing constantly for two minutes.

Serve with additional crushed red pepper flakes and sea salt, if desired.

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