Categories: Main Dish, Pasta Sauce, Seafood
Ingredients
- 1/4 cup finely chopped onion
- 6 cloves garlic, minced
- 1/2 cup olive oil
- 1 (6 1/2 ounce) can minced clams, undrained
- 1/2 cup chablis or 1/2 cup other dry white wine
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- salt, to taste
- fresh coarse ground black pepper, to taste
- 1 (8 ounce) package linguine, cooked
- 1/2 cup chopped fresh parsley
Directions
-
In a skillet, cook and stir the onion and garlic in hot olive oil.
-
Drain the clams and reserve 1/2 cup juice.
-
Add 1/2 cup clam juice and wine to the skillet.
-
Cook over medium-high for 10 minutes or until reduced by half.
-
Add in clams, basil, thyme, salt and pepper to taste; stir to combine.
-
Simmer for 5 minutes.
-
To serve: put cooked linguine on individual serving plates; top with clam sauce; sprinkle with parsley.