Recipe

Linguine White Clam Sauce Recipe

Add Step-by-Step Photos	Sas / All my dishes 1 year, 2 months ago Years ago as a very young cook in a Pub, I secretly added a heavy cream to the head chef's white clam sauce. People were telling the servers to tell the chef how great it was. It was! EEEEEEEOW I got chewed out. I know why now! Prep:15m Cook:10m Servings:4	Sas
	cream makes the dish very easy

Does this look good? Yeah! / Nope

Fans

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Ingredients

1 (16 ounce) package linguine pasta

3 tbs butter

3 cloves garlic, minced

4 (6.5 ounce) cans minced clams, with juice of only TWO cans.

2 c. heavy cream

1/4 c. parsley chopped

A good Parmesan Cheese

1/2 tsp. salt

Fresh ground black pepper to taste

Red pepper flakes to taste.

Directions

In a large pot with boiling salted water cook linguine until al dente.

Meanwhile, in a medium sized saucepan using medium heat cook butter and minced garlic until garlic is translucent. Add chopped clams, clam juice, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and slowly add the heavy cream. Let simmer slowly for 10 minutes

Toss pasta with the sauce. Toss in 1/2 c. of Parmigiano-Reggiano or a good Parmesan. Serve warm.

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Comments

22566 1 year, 2 months ago said:
Very nice sounding dish.
Crusty bread,a glass full of the stomp of the grape.

Perfect,Thank-you!!

Kind Regards

lunasea 1 year, 2 months ago said:
I make something almost identical to this about once or so a month - and it is so easy and delivers in a big way. That heavy cream is the bomb here. I've used it and half 'n' half and both work, but that heavy cream makes it so decadent and over the top. This is the perfect meal to make on a busy weeknight (or any night)....so comforting and delicious. I would pull out some of my homemade crusty bread and serve with something wickedly intoxicating. And invite my neighbor over. Heh. Thanks Sas m'dear - high 5! ;-)~ vickie

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