Linguine with Clams & Parsley
#29295 - 11/28/03 06:00 AM
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Linguine with Clams & Parsley Serves 4
12 oz linguine pasta 1/2 cup dry white wine or FF chicken broth 1 small onion, finely chopped 2 cans (6 1/2 oz each) chopped clams, drained; juice reserved 1 cup FF chicken broth 3/4 cup chopped fresh parsley 2 tsp freshly grated lemon peel Juice from 1 medium lemon 1/2 tsp salt 1/8 tsp pepper
Cook pasta as package directs.
While pasta cooks, put wine, onion, and garlic in a large saucepan over medium heat and bring to a simmer. Cover and cook 5 minutes or until onion is soft.
Add reserved clam juice and chicken broth. Bring to a simmer and cook uncovered 3-5 minutes for flavors to blend. Stir in clams; heat through.
Drain pasta; return to pot. Add clam sauce and remaining ingredients; toss to mix and coat.
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This used to be one of my favorite dishes. I am printing it out right now, thanks.
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This sounds so good!!
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It is good, but actually I like this one better now: Linguine with White Clam Sauce. Good stuff, and very easy. It's one of our staples around here!
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