Linguine with White Clam Sauce

By plilhig

Ingredients

• 2 tablespoons Crisco® Pure Canola Oil
• 2 cloves garlic, minced
• 2 (6.5 oz.) cans chopped clams, undrained
• 1/2 cup chopped fresh parsley
• 1/4 cup clam juice
• 1 teaspoon dried basil leaves
• 1/4 to 1/2 tsp. crushed red pepper flakes (optional)
• 3/4 pound linguine, cooked and well drained
• Salt and pepper, to taste
• Chopped fresh parsley (optional)

Preparation

Step 1

1. HEAT oil, in a medium skillet, over medium heat. Add garlic. Cook and stir just until fragrant but not browned.

2. DRAIN clams, reserving liquid. Add reserved liquid and parsley to skillet. Reduce heat to low. Simmer 3 minutes, stirring occasionally. Add clams, clam juice, basil and crushed red pepper flakes. Simmer 5 minutes, stirring occasionally.

3. ADD hot linguine. Season with salt and pepper. Toss lightly to coat. Garnish with grated Parmesan cheese and chopped fresh parsley.