Linguine with Premium Clam Sauce
Recipes
2 tbsp. | Garlic, chopped |
1 tbsp. | Extra-virgin olive oil |
½ cup | Onions, sliced |
8 oz. | Premium Clams (Reserve clam juice) |
1 fl. oz. | Reserved clam juice |
1 fl. oz. | White wine |
8 oz. | Tomato sauce |
1 tsp. | Dry rubbed oregano or 1 tbsp. fresh oregano |
to taste | Salt and pepper |
1 lb. | Linguine, cooked |
½ | Lemon, juice only |
- Heat a large heavy sauté pan over medium heat.
- Add the olive oil and onions and cook until onions begin to soften.
- Add garlic and continue to cook until garlic begins to brown.
- Add clams and sauté for a further minute.
- Deglaze the pan with the white wine and clam juice and reduce until liquid is almost gone.
- Add tomato sauce and season with salt, pepper and oregano.
- Reduce sauce to desired consistency and then toss with pasta and lemon juice until pasta is evenly coated. Serve immediately.
*Note. Traditionally seafood pastas do not have cheese added, however if you should desire cheese add 1 oz. of freshly grated Parmigiano Reggiano when tossing the pasta and sauce together.