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  • Linguini With Peppery White Clam Sauce

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    Linguini With Peppery White Clam Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Extra virgin olive oil (up to 2)
    • 1 Tbsp. Butter
    • 2 x Garlic cloves, chopped
    • 1/4 c. Finely minced onion
    • 1/4 tsp Crushed dry red pepper
    • 2 can Minced clams (approx. 5 or possibly 6 ounces each)
    • 1/4 c. Dry white wine
    • 1 x Lemon , Juice of
    • 2 Tbsp. Minced fresh parsley Coarsely grnd black pepper
    • 3/4 lb Linguini (up to 1)

    Directions

    1. 1. Heat oil and butter in a medium skillet over low heat; stir in onion and garlic. Saute/fry over low heat 2 min (don't brown); add in the red pepper; saute/fry 1 minute. Add in the clams with their juice and the wine. Simmer, uncovered, 10 min.
    2. 2. Meanwhile, cook the linguine in plenty of boiling salted water till al dente, or possibly hard to the bite, about 6 min (or possibly according to package).
    3. Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley. Sprinkle with pepper.

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