Linguini With White Clam Sauce

1. 1

   Saute garlic in saucepan in the oil until it floats.

2. 2

   (Do not allow to brown.) Add clam juice to stop cooking.

3. 3

   Add salt, pepper and oregano and simmer for 5 minutes.

4. 4

   Remove from heat and add clams and half of the parsley.

5. 5

   Cook the linguini according to package directions and reserve 1/2 cup of the cooking water.

6. 6

   Melt 1 tablespoon butter with a small amount of olive oil and gently fold into the cooked and drained linguini with the reserved water and remaining parsley.

7. 7

   Heat the clam sauce, but do not boil. Serve over the linguini.

* Per serving · 4 servings · Values may vary.

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