White Clam Sauce


1 (6.5 oz) can chopped clams drained, reserving liquid
2 cloves garlic, finely chopped
¼ cup olive oil
1 (8 fl oz) bottle clam juice
1 tablespoon chopped parsley
¼ teaspoon basil leaves
Dash pepper
[linguine]
[Parmesan cheese]


At some point during this process, you should probably make some pasta. I did it beforehand just to get it out of the way.


In medium saucepan, cook garlic in oil until tender. 

Instant awesome smell. 


Add reserved clam liquid and remaining ingredients except clams. Bring to boil; reduce heat and simmer 5 minutes. Add clams; heat thoroughly. 

Is said to live the life of Riley.


Serve over hot cooked linguine with grated Parmesan cheese. 

I skipped over the Parmesan to save money. But I'm sure it would have been a great compliment.


Refrigerate leftovers. 

Simple and pretty.

My Rating: 3/5 "A pleasant oil-based pasta sauce that rests easy and doesn't bog you down. Since there's no dairy, the leftovers keep just dandy in the fridge. Your house will kind of smell like an aquarium for a while after you make it, but that's nothing a scented candle can't fix - right?" 

Comments