Easy White Clam Sauce

By á-49759

Ingredients

• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 large clove garlic, minced
• 1 can (about 10 ounces) chopped clams, liquid reserved
• 1/2 teaspoon salt
• Dash pepper
• 2 tablespoons chopped fresh parsley
• 8 ounces dry spaghetti or linguini, cooked al dente (still a little bit firm) and drained, reserving a small amount of the water
• Freshly grated Parmesan cheese, for serving

Preparation

Step 1

Heat oil over medium heat in a large heavy skillet; add onion. Sauté for 2 to 3 minutes until soft and aromatic.

Add garlic. Cook for 1 additional minute.

Add minced clams with reserved liquid. Bring to a boil, then reduce heat and simmer for 5 minutes or until liquid reduces by about half.

Add salt, pepper, and parsley and stir.

Pile drained pasta into the skillet and toss to combine with the sauce. Add a few splashes of the pasta-cooking water to loosen the sauce as necessary.

NOTES

For a rich texture, melt 1 tablespoon of butter into the sauce before you toss in the pasta.

For authentic flavor, add 1/4 cup white wine with the clams.