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Linguine
with a simple
White Clam Sauce
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INGREDIENTS:




















About 1/8th or more Cup of Parmesan
Pinch of Salt and Pepper
1 small can of diced or minced Clams WITH its juice
1 Tablespoon chopped Garlic
1 Tablespoon Butter
1/3rd Cup DRY White Wine (Chardonnay)
1/4 Cup Olive Oil
8 oz of Linguine

NOTE: You can also use raw clams. Just remember to
buy them with their shell closed, store in ice bath in
refrigerator no more than a couple of days, rinse
thoroughly before putting in sauce. The larger the Clam
the longer it will take for it to open and be cooked.




















Put the Salt, Pepper, Garlic, Olive Oil and Butter in saute
pa and saute on medium. (If using some raw clams, put
them in now). Start boiling your Pasta.




















Add the canned Clams with its juice, continue to saute.
NOTE: This is a White Clam Sauce. If you want to make it in a
Red Sauce, don't use the White Wine. Instead add a small can
of Tomato Sauce (about 1 Cup)







































Add the White Wine. Simmer for a few minutes more.



















Drain Pasta, plate and then pour over the Clam Sauce. Top
with Parmesan Cheese.