How to make Linguine with White Clam Sauce

Ingredients:

1/4 cup olive oil
1/4 cup butter
6 cloves garlic, crushed and minced
1/4 to 1/2 cup parsley (Italian or curly)
2 to 3 sm. cans minced clams, drained
3 tbsp Parmesan
1 tbsp dry basil
dash cayenne pepper
dash black pepper
1 lb box of linguine

Category:

Howto & Style

Tags:

• white
• clam
• sauce
• linguine
• linguini
• pasta
• raimy
• melissa
• cooking
• how
• to
• essential
• cook

[gazagaza1234]

too oily =,=

[EssentialCooking]

@gazagaza1234 So, put less oil...we only show how we make the recipes. You can modify them how you want.

[ravasii]

I'm sorry...no butter and parmesan cheese in the Clams souce

Ciao :-))))

[EssentialCooking]

@ravasii Thank you, we know. This is how our recipe is though.

[adrian6982]

I love to use terragon as a spice when I cook, would terragon be good to use for linguini and clams, Thanx!

[EssentialCooking]

@adrian6982 Yes, it would be fine to use tarragon.

[Kevitivity]

I'm sure this was tasty, but it's a little heavy for my taste too. You really need to keep the clam juice, and finish the pasta in the sauce.

[TheBlondeBond]

You only need about half of the oil and one teaspoon of the butter to get the butter flavor. Use the juice from the cans! It has tone of clam flavor and add some lemon or white wine to cut to oil. You need the acid so the dish is not overly rich. When the pasta is done add it stright to the clam sauce and toss it all together if you need more liquid add some of the pasta starch water to thiken your clam sauce. I do love that you added cayenne pepper I use red pepper flake. :)

[bostero1]

@ravasii Totally agree with you.

[daverowan42]

don't disrespect the parsley like that, 1 time chopping only, you loose tons of flavor going back and chopping mult times, you end up bruising the herb rather than cleanly slicing it.