posted by SueA 04-07-100 11:08 AM
Linguini with White Clam Sauce
2 cans (8 oz. each) minced clams
Chicken broth, around 1/2 cup
1/3 cup olive oil
1 teaspoon minced, peeled garlic
1/3 cup finely chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoon lightly salted butter or margarine
1 pound linguini, cooked according to package directions and drained
Drain clam liquid into a measuring cup; add chicken broth to make 1 cup liquid.
In a heavy 1 quart saucepan heat oil over moderate heat. Add garlic and parsley and cook 1 minute. Add clams, clam liquid,salt, and pepper and simmer 2 minutes. Remove from heat and stir in butter. When butter is melted, pour sauce over hot drained linguini, toss gently and serve at once.
Makes 4 servings