White Clam Sauce
Ingredients
- 2 T. olive oil
- 4 garlic cloves chopped
- 4 T. butter
- 1 c. white wine
- 3 cans chopped clams one with the liquid, the others drained
- 25 littleneck clams
- 1 lemon
- parsley
- parmesan cheese
- 1 pound cooked linguini tossed with butter salt, pepper
Instructions
- In a large skillet, heat oil and sauté garlic.
- Add butter and continue cooking.
- Pour in wine, all of the clams and liquid from 1 can.
- Cook a few mins to combine.
- Add littleneck clams, cover and simmer 10-15 mins until clams have opened on their own.
- Squeeze in lemon. (Taste for salt)
- Top with parsley, cheese and serve over pasta.