Ingredients
1 lb linguine
1 TB olive oil
1 clove garlic, minced
3 cans chopped and/or minced clams (reserve the juice)
1/3 cup white wine
3 TB butter
Salt and pepper
Parmesan Cheese
fresh parsley, chopped
Preparation
While water is heating to cook the linguine, heat the olive oil over medium heat. Add the garlic and saute for 1 minute. Add the clam juice from the cans of clams and the wine. Bring to a boil, and continue to boil until the liquid reduces by half. Turn off the heat and add the clams to the liquid. (don’t heat the clams directly, they will get tough) Cook the linguine, then toss the cooked linguine with the butter. Add the clam sauce and mix together. Add salt, pepper, parsley to taste. Serve with Parmesan cheese.
