Linguine And Clam Sauce

1. 1

   Cook linguine (al dente) in lightly salted water.

2. 2

   Finely chop parsley, onion and garlic and saute in olive oil until tender and lightly browned.

3. 3

   Open clams and strain into container, saving the juice.

4. 4

   Set juice aside to settle.

5. 5

   Add clams to this pan to heat but not cook.

6. 6

   Add clam juice to the mixture to heat but not cook. Serve over linguine topped with liberal amounts of Romano cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.