Pasta with White Clam Sauce

By kstetler

Ingredients

• 4 cloves garlic, chopped
• 1/2 cup butter or margarine
• 1/2 cup salad oil or olive oil
• 1 10 3/4-oz condensed chicken broth
• 1/4 cup fresh parsley, chopped
• 1 6 1/2-oz can clams, chopped or minced
• 12 oz linguine

Preparation

Step 1

In 3 quart saucepan over medium heat cook garlic in butter and oil until golden brown. Add broth and parsley, bring to a boil and reduce heat to low. Simmer uncovered for 10 minutes.
Add clams in their liquid, simmer 2 minutes longer. Serve sauce over cooked linguine.