Friday, June 24, 2011

Baby Clams Over Linguine with White Wine Sauce

3 (8 oz) cans minced clams
1/4 c. olive oil
1 garlic clove, minced (or more!)
3/4 c. cilantro, chopped
2 Tbsp. white wine
1 Tbsp. fresh basil (a little less if you use dried)
1/2 tsp. salt
Linguine, cooked

Drain juice from clams, reserving juice. In medium saucepan over medium heat, cook garlic in olive oil until just tender. Stir in reserved clam juice and remaining ingredients except clams and linguine. Cook 10 minutes, stirring occasionally. Stir in clams. Cook sauce just until clams are heated through. Add to cooked pasta. Serve.

Recipe courtesy of Angel Lee

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