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Linguine with Clam Sauce I

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16 ounces linguini pasta
3 tablespoons olive oil
1/4 cup dry white wine
2 garlic cloves, minced
2 slices slightly stale bread, grate into crumbs
13 ounces minced clams in juice
8 ounces bottled clam juice
1 tablespoon dried parsley


Cook pasta according to directions on package. In a large skillet, heat oil over medium heat and cook garlic until lightly browned. Stir in bread crumbs and cook until lightly toasted. Remove and set aside.

Place clams (with liquid), bottled clam juice, and wine in skillet and bring to a boil. Cook until reduced to 1/3 of original. Stir in parsley, salt and pepper.

Drain pasta and toss with sauce and bread crumbs.

Serve with salad and bread.