One of my go to “fast food” dish is linguine with white clam sauce. I love that the sauce is ready from prep to finish before the linguine is al dente.
2 (6.5 oz) cans chopped clams, drained and liquid reserved
2 cloves garlic, minced
1/4 cup of olive oil
1 tbsp parsley, chopped
1 tbsp basil, chopped
Cook linguine as directed.
Meanwhile in a medium sauce pan over medium high heat, cook garlic in oil until fragrant. Add reserved liquid, parsley and basil. Bring to a boil; reduce heat and simmer for 5 minutes. Add the clams and heat thoroughly.
Toss linguine in sauce. Transfer to serving plate. Grate parmesan cheese and serve.
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