Linguine With White Clam Sauce

1. 1

   Saute garlic, parsley and black pepper in olive oil over medium heat for a few minutes.

2. 2

   Stir often and do not let garlic get brown.

3. 3

   Next, add 2 cans of clams (and the juice from the cans) plus the bottle of additional clam juice.

4. 4

   Stir together and bring mixture to a boil, then reduce heat and simmer, uncovered, for 5 minutes.

5. 5

   Stir occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.