Nick's Picks: Linguine with White Clam Sauce

10.19.11 | Nick Finlayson | Comments[1]

 

About 2 Cups Clams (drained)
1 Cup of Clam Juice
1/2 Cup White Cooking Wine
1 Tbsp Olive Oil
1 Pound Linguine Cooked al Dente
2 Tsp Minced Garlic
2 Tbsp Minced Onion
1 Tbsp Fresh Chopped Basil
A pinch Crushed Red Pepper Flakes (if desired)
Salt and Pepper to taste

In a large Sautee pan, or skillet, heat oil. Sautee onions and garlic for about a minute until tender stir so it doesn't burn. Add basil and white wine. Flame the wine so the alcohol is removed. Add Clam juice and reduce liquid for about a minute on high. Add clams and red pepper flakes. Cook for another minute. Spoon over linguine and serve! Serves 4

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on 10.26.11 Anon commented

I made this tonight...amazing! Unfortunately (or fortunately, for me!) I'm the only one in my family that enjoys clams...so I have plenty leftover for lunch tomorrow!

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