Ingredients:
- 1lb Linguine
- 3 tablespoons of Extra Virgin Olive Oil
- 3 cloves garlic,minced
- 3 tins of Chopped Clams
- 1/4 cup dry white wine
- 1/4 cup choppedParsley
- Salt and pepper
- 114oz can of clam juice
Directions:
Bring water to a boil for pasta & then generously salt. Cook the pasta according to package. Drain but reserve 1 cup of pasta cooking water. Meanwhile, in a large saucepan, heat oil on medium heat. Sauté garlic for about 2-3 minutes. Stir in clams & reserved pasta water, then cook for another minute. Add the white wine and cook until liquid is reduced. Add the clam juice and simmer for 10 minutes. Stir in fresh chopped parsley last. Toss hot cooked pasta in the saucepan with clam sauce. Sauté together on medium heat for 2 minutes. You can add more pasta water a little at a time if needed to make sauce creamier.
