1/2 c. olive oil
1/4 c. butter
1/2 onion, minced
3 cloves garlic, minced
1-2 cans clams (do not drain)
Parsley
1/2-3/4 lb. cooked linguine
Cook onion in oil and butter until golden. Add garlic and brown. Stir in clams and juice. Add about 1tbsp. parsley and mix. Toss clam sauce with linguine and serve.
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4 comments:
I use 3 cans of clams. The more the better.
ALso, you may want to taste it for salt, and add a little black pepper and a touch oregano with the parsley.
The oregano is a must for me, fresh from our garden or dried. Caution: if Vince D. is over for dinner, make sure you get yours first.
Also, I use 3 cans clams for every 1 lb pasta.
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