The Best Clam Sauce
Description
This clam sauce is made with canned minced clams, clam juice, butter, and white wine simmered until thickened and served warm over linguine pasta.
Ingredients
•
1 (16 ounce) package dried linguine
•
3 tablespoons olive oil
•
1 onion, chopped
•
6 cloves garlic, chopped
•
4 (6 1/2 ounce) cans minced clams
•
1/2 cup butter
•
2 tablespoons dry white wine
•
salt and pepper to taste
Directions
1
Gather the ingredients.
2
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
3
Warm olive oil in a large skillet over medium heat. Sauté onion and garlic in hot oil until onions are translucent, 3 to 4 minutes. Drain cans of minced clams, reserving1/2 of the juice.
4
Stir clams, reserved juice, butter, wine, salt, and pepper into onion mixture. Simmer until sauce has reduced by 1/3 and has thickened, about 20 minutes.
5
Spoon clam sauce over linguine and serve.