Saturday, February 6, 2010

Clam Linguine *Lauren Perry*

I LOVE clams! This doesn't have a very fishy taste-so you don't have to worry if you have a weak stomach :)

4 cans of clams (in juice)
2 TBS of lemon juice
a bunch of fresh parsley
1/2 white onion, chopped
1/2 cup white cooking wine
1 stick of butter
1 cup of shredded parmesan
2 cloves of garlic, minced
pinch of garlic salt and pepper
2 TBS olive oil

cook linguine

In a large sauce pan, saute onions and garlic in the butter and olive oil. Add parsley, cooking wine, lemon juice, the juice from the clams, garlic salt and pepper and cook until it boils for about 3 minutes, then cook on low for 5 minutes. Add the clam meat and parmesan and cook another 2 minutes. Pour over the cooked linguine and toss. The linguine will absorb a lot of the liquid and strong flavors, and it wont be overly powerful (if you taste the sauce in the pan- its very powerful with the lemon, garlic, salt, salt from clams...etc..)- the cooked linguine tones it down a ton.

Enjoy with a cesar salad and french bread!

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