Linguine with White Clam Sauce

By kathleentirpak

Ingredients

• 2 Tablespoons olive oil
• 1/2 cup chopped Italian parsley
• 8 cloves chopped garlic
• 4 ( 6 ounce ) cans chopped clams,
• drained and liquid reserved
• 1/2 cup whipping cream
• 1/4 cup dry white wine
• 1 Tablespoon white-wine worcestershire
• 1/2 teaspoon garlic salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1 pound linguine, cooked
• parmesan cheese for garnish

Preparation

Step 1

Heat the olive oil in a dutch-oven at medium high. Add the parsley and garlic, and saute until the garlic just begins to turn color, about 45 seconds. Add the clams juice, cream, wine, worcestershire, garlic salt, and peppers. Simmer until reduced to a thin sauce, about 10 minutes. Add the clams and heat through, about 5 minutes. Toss with the linguine and garnish with parmesan.