Recipe

Linguine With Basil Clam Sauce Recipe

	Laurad / All my dishes 1 year, 1 month ago The key to making this is to NOT overcook the clams or their texture and flavor will suffer. We have served this to company and had them take home the recipe so I hope you enjoy it. Prep:20m Cook:10m Servings:46	Laurad
	garlic basil clam

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Ingredients

8 ounces whole wheat linguine

2 Tablespoons olive oil

2 Tablespoons butter

1/4 cup white wine + 1 Tablespoon

8 cloves garlic

16 ounces mushrooms

3 cans (6.5 ounce) of chopped clams (drain one and keep juice of other two)

1/4 cup parsley (optional)

1/2 teaspoon salt

1/8 teaspoon white pepper

1/2 teaspoon crushed red pepper

1 bunch fresh basil (or box if that is how your grocer sells it)

1 teaspoon dried basil

Parmesan cheese

Directions

Cook linguini first according to package directions. When it's done, coarsely chop it (I use kitchen shears).

Finely chop garlic and parsley. Coarsely chop fresh basil. Slice mushrooms in to thin vertical slices.

Heat olive oil, butter, 1 Tablespoon white wine, and 2 Tablespoons clam juice from one of the clam cans together over medium heat. Add garlic and cook for about four minutes.

Add mushrooms and cook until soft and done.

Add fresh basil and cook for about 2 minutes or until it wilts.

Add parsley, salt, white pepper, 1/2 teaspoon crushed red pepper (or just a couple shakes), 1 teaspoon dried basil, and 1/4 cup white wine.

Add the canned clams, one drained and two with the juice. Simmer on low to medium heat until you see the first bubbles (NOT boiling, just bubbling) and then immediately take it off the burner.

Toss the chopped linguine with the finished sauce in a large bowl.

Garnish with parmesan cheese and serve immediately.

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