Friday, December 24, 2010

White Clam Sauce Recipe

This is a combination of a few recipes I found on line. I made this as my Christmas Dinner with sauteed portabella mushrooms and bay scallops. Ok Here it is...

White Clam Sauce Recipe

2 (6 1/2-ounce) cans minced or chopped clams
1/4 cup (2 ounces) good olive oil
1/4 cup (2 ounces) unsalted butter
2 cloves of garlic, minced
2 TB chopped flat-leaf parsley or more to taste
1/4 cup dry white wine ( thins the sauce a bit)
1/2 pound linguini or other long pasta

Drain the clams, reserving all of the juice, and set aside.
In a large skillet over barely medium heat, slowly heat the oil and butter.
Add the garlic and saute briefly, until golden and fragrant.
Stir in the reserved clam juice, the parsley and (optional) white wine.
Bring to a boil, reduce heat and simmer uncovered for 10 minutes.
Add the clams and simmer uncovered an additional 3 minutes.
Serve over hot pasta.
Serves 3 – 4

This is the pic of the linguine with Sauteed portabellas and bay scallops in white clam sauce.

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