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Ingredients:
3- 6 1/2 oz cans chopped clams
1/4 c minced onion
1/4 c white wine
1 1/2 c cream
3 T butter
3 T chopped fresh parsley
1 tsp chopped garlic
1 tsp fresh or dried thyme
1 T olive oil
salt and pepper to taste
1 lb cooked linguini
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Directions:
Heat large sauté pan, add olive oil and minced onion.
Sauté until the onion becomes transparent. Drain 2 cans
of clams, leave clam juice in remaining can. Add all three cans
to the pan. Simmer on low heat until clam stock is slightly
reduced. Add butter, white wine, fresh thyme and cream. When
butter is melted, add pasta, parsley, salt and pepper, toss
and serve. Serves 4 |
