Linguine With Creamy White Clam Sauce

1. 1

   In medium saute skillet, lightly saute chopped garlic until just lightly brown. Add reserved clam liquid all at once, bring to simmer and continue to simmer until reduced by 1/3, about 4-5 minutes.

2. 2

   Add chopped clams and freshly ground pepper to taste. Cook until it begins to simmer.

3. 3

   Meanwhile, cook pasta in salted water.

4. 4

   Add freshly chopped parsley, milk and cream to sauce, about 2 minutes before pasta is finished. Continue to simmer, stirring frequently.

5. 5

   Drain pasta (do not rinse). Place in serving bowl and toss with prepared sauce. Garnish with additional parsley, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.