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Linguine with Clams Francisco
Redefining Clam Sauce |
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1 pound of linguine
1 can of white clam sauce, 15 oz.
1/2 cup dry white wine
3 tsp. garlic, finely diced
2 tsp. shallots, finely diced
1/3 cup olive oil
1 Tbls. butter
1/2 cup diced fresh parsley
1/2 tsp. ground mustard
1/4 tsp. white pepper
juice of 1/2 lemon
1 Tbls. grated lemon peel
Parmesean cheese, grated
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PASTA: Bring large pot of water to a boil and add linguine. Cook until desired tenderness. Rinse with cold water and add 1 tablespoon of olive oil to prevent pasta from sticking.
SAUCE: In a large saucepan, add olive oil, butter, garlic and shallots. Cook over medium heat for 5 minutes. Avoid burning. Add clam sauce and stir for 1 minute. Add white pepper, ground mustard, dry white wine, lemon juice and parsley. Simmer for 5 minutes. Add grated lemon peel and salt to taste. Serve over linguine, garnished with a fresh lemon slice and parsley. Top with parmesean cheese.
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Preparation Time: 20 mins |
Serves: 2 |
| Recipe Origin: United States |
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Submitted by: |
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Mark Roberts
Massachusetts
United States |
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| This recipe has been viewed 6653 times. |
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