I need a good recipe for Linguine and white clam sauce ?? please?

Answer 1

LINGUINE WITH CLAMS - Linguine alle vongole
Serving Size : 4

2 T butter
2 T olive oil
3 cloves garlic
2 6 oz cans minced clams, drained - or a dozen fresh clams, shelled and minced
1/4 t oregano
2 T (or more, to taste) finely chopped parsley
1 lb. linguine
5 qts salted water (1 - 2 T coarse salt)

MELT butter in saucepan. Add oil. WHEN hot, saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. STIR in parsley, oregano, salt, and pepper. SIMMER 5-10 minutes.

BRING salted pasta water to boil and cook linguine until al dente or to taste (usually 8 - 10 minutes). DRAIN well. Pour pasta into saucepan with sauce, mix well. IN Italy, this dish is not normally served with Parmesan cheese - but suit yourself.

Answer 2

Linguine with White Clam Sauce

Ingredients

(4 servings)

2/3 c Margarine
1/3 c Olive oil
3 ea Cloves garlic
3 ea (8 oz) cans minced clams dra
1 lb Linguine
1/4 ts Basil
1/4 ts Oregano
1/4 ts Salt
1/3 c Finely chopped parsley


Instructions

Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese.

Answer 3

LINGUINE WITH WHITE CLAM SAUCE 2 doz. clams, chopped a million/4 c. olive oil a million or 2 cloves garlic, minced 3/4 c. chopped parsley 2 tbsp. white wine a million tsp. basil 2 lbs. linguine Open clams booking juice. In a medium saucepan over medium extreme warmth, warmth oil and prepare dinner garlic till soft. Stir in reserved clam juice and final aspects different than clams. Simmer 10 minutes. meanwhile, prepare dinner linguine till al dente. Stir in chopped clams, prepare dinner in simple terms till clams are heated with the aid of. Pour sauce over drained pasta.

Answer 4

Easy Linguine with Clam Sauce

2 cans minced clams (don't drain)
1 bottle or can clam juice
2 Tbsp butter
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp parsley flakes
Mix all ingredients, cook on medium, serve over linguine


Or a slightly more elaborate method that's still easy:

Linguine with Clam Sauce

1 (16 ounce) package linguine pasta
1/2 cup butter
3 cloves chopped garlic
1 pound fresh mushrooms, sliced
2 (6.5 ounce) cans chopped clams with juice
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown.
Stir in clams with juice, parsley, salt and white pepper.
Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Makes about 4 servings

Answer 5

What a lovely dish...

"Linguini with White Clam Sauce" - 4 servings

8 oz. linguini
2 (6 1/2 oz.) can minced clams
1/4 cup butter or margarine
2 tbsp. olive or salad oil
4 cloves garlic; minced
3 tbsp. chopped parsley

1) Cook linguini as label directs; drain in colander and keep hot.
2) Meanwhile, drain clams, reserving liquid. In 1-quart saucepan over medium-high heat, in hot butter and oil, cook garlic and parsley until garlic is lightly browned. Add clam liquid to butter mixture; heat to boiling. Reduce heat to low; simmer 5 minutes.
3) Stir in clams; heat to boiling. Toss sauce with pasta until well coated. Yields 4 1/2 cups.

Answer 6

one can of cream of mushroom soup

one quarter stick of butter

one can minced clams

put in sauce pan.... heat...... serve

Answer 7

Google has plenty!