Linguini with White Clam Sauce

Linguini with White Clam Sauce
(Sauce serves 3-4 people)
Recipe type: Entrees
Serves: 3
  • 3 – 8 ounce cans of chopped clams (you can buy fresh clams in natural juice at some markets, but it can be very expensive)
  • ¼ cup of olive oil
  • 1 clove of fresh garlic, not jarred (I use 3-4, but that’s me)
  • ½ cup fresh parsley, chopped or about 3 tablespoons of dried parsley
  • 1 tablespoon dried basil (I use way more than this…season to your taste)
  • Whole wheat pasta (whatever you like, linguini, spaghetti, etc.)
  1. Prepare pasta per instructions on the box. Once pasta is cooked, rinse in warm water, drain it and let it set in a big bowl.
  2. Drain clam juice from canned clams and place juice in a bowl. Put clams in separate bowl or just leave them in the can while you prepare this to save on clean up.
  3. In a 2 quart sauce pan over medium heat, cook the garlic in hot oil until tender. Watch this closely so the garlic doesn’t burn or get brown.
  4. Stir in the clam juice and all ingredients other than the clams. Cook about 10 minutes. Stir in the clams and cook until they are heated through.
  5. Pour sauce over pasta.
  6. This sauce can be kept in the refrigerator for several days and gets better as it sits.