Monday, April 19, 2010

Linguine & Clams

2 T Olive Oil
2 T Butter
5 Cloves Garlic, Chopped
1 t Red Pepper Flakes
3 C Dry White Wine
2 Cans Baby Clams with juice
1/4 C Italian Parsley, Chopped
1 lb Linguine, Cooked Al Dente
Parmesan Cheese

In a large saute pan melt butter with olive oil. Add garlic & red pepper flakes, saute for 2-3 minutes, add wine and clams with juice. Simmer for 20-30 minutes until liquid has reduced by half. Add parsley and linguine, toss to coat and cook 10 minutes more. Sprinkle with Parmesan and serve!

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