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Linguine with White Clam Sauce

Make Linguine with White Clam Sauce at home with Olive Oil, Garlic Minced, Bottled Clam Juice, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3/4 cup
• 6 clove
• 2 cup
• 1 1/2 tbsp

Method (preview)

1. 1

   Heat oil in deep, heavy kettle. Add garlic and cook over low heat until golden, about 5 minutes.

2. 2

   Combine the reserved clam liquid and enough bottled clam juice to make 3 cups.

3. 3

   Add this to the kettle along with the parsley and oregano, and salt and pepper to taste. Cover partially and simmer for 10 minutes.

4. 4

   Cook garnishing clams in another pan.

5. 5

   Add 1 inch of water, cover, and set pan over high heat.

6. 6

   Shake the pan or stir the clams, and remove as they open.

7. 7

   Reserve them in their shells.

8. 8

   In a large pot, bring 4 quarts of water to a boil.

9. 9

   Add 1 1/2 tablespoons salt, stir. add a little olive oil, and drop linguine in. Cook until tender but still firm.

10. 10

    Add chopped clams to sauce and heat gently.