4 cups chopped clams with liquid (4- 6.5 or 7.5 oz cans)
1/2 chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
16 oz Linguine, uncooked
Saute garlic in oil over medium heat until golden- blend in flour. Gradually stir in remaining ingredients except for linguine. Cook over medium-low heat, stirring constantly, until sauce is thickened.
Cook linguine according to package directions; drain. Serve with clam sauce.
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