Snow's White Clam Sauce

By WaffleCrumbs

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.

Ingredients

• 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

Details

Adapted from snows.com

Preparation

Step 1

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.