You may also like
Categories:
clams onion garlic olive butter leaf oregano salt pepper linguine parsley lemon rind lemon juice Parmesan
Viewed: 95 - Published at: a year agoIngredients
- 2 cans (6 1/2 oz.) minced clams
- 1 small onion, chopped (1/4 c.)
- 3 cloves garlic, minced
- 1/3 c. olive or vegetable oil
- 2 Tbsp. butter or margarine
- 1 tsp. leaf oregano, crumbled
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 (8 oz.) pkg. linguine or spaghetti
- 2 Tbsp. chopped parsley
- 1 tsp. grated lemon rind
- 1 to 2 Tbsp. lemon juice
- grated Parmesan
Method
- Drain clam juice from clams; reserve.
- Saute onion and garlic in oil and butter in a saucepan until tender, but not brown, about 3 minutes.
- Add reserved clam juice, oregano, salt and pepper; bring to boiling over high heat.
- Cook until mixture is reduced to 1 cup, about 5 minutes.
- Cook linguine following label directions; drain.
- Keep hot in heated serving bowl.
- Lower heat under clam juice mixture; add reserved clams, parsley, lemon rind and lemon juice; heat thoroughly.
- Pour over hot linguine and toss.
- Serve with Parmesan cheese.
