Linguine with White Clam Sauce
Canned clams are available minced, chopped or whole. Whole clams are the most tender but also the most costly. You can save money and use minced or chopped clams with equally good results.
5 Tbsp butter
3 Tbsp olive oil
3 cloves garlic, chopped
1/2 cup fresh parsley
1/4 tsp dried oregano
1 Tbsp fresh basil or 1 teaspoon dried basil
1/2 tsp salt
7 oz minced clams
16 oz linguine
1 tsp lemon juice
Heat butter and olive oil in a medium skillet over medium-high heat; add garlic. Cook, stirring occasionally, until garlic is golden, about 3 minutes.
Add parsley, oregano, basil and salt to skillet; mix well.
Add undrained clams to skillet. Bring mixture to a boil. Simmer about 5 minutes. Meanwhile, cook pasta according to package directions; drain.
Add lemon juice to skillet. Cook for about 1 minute. Place pasta on a serving platter. Pour sauce over pasta.
For an easy way to peel garlic, toss the cloves in a nonstick skillet set over medium- low heat for 3 minutes. Let cool and the skins will slip right off.