Snow's White Clam Sauce
I like to add a little red pepper flakes when adding the clams & parsley, sometimes I add some lemon juice with the white wine as well. You can also use a T. butter and a T. olive oil. instead of 1/4 c. butter.
- 1 clove garlic, finely chopped
- 1/4 c. butter
- 2 cans chopped clams, drained, reserving 2/3 c. liquid
- 1/4 c. dry white wine
- 1/4 t. cracked pepper
- 1 T. chopped parsley
- 1 (8 oz) pkg. linguine or thin spaghetti, cooked and drained
- grated parmesan & romano cheese
Adapted from snows.com
In medium skillet, cook garlic in butter until golden. Add reserved clam liquid, wine and pepper; simmer 5 minutes. Add clams and parsley; cook over medium heat until hot. Serve over hot linguine; sprinkle with cheese. Refrigerate leftovers. Makes 4 servings.