LINGUINE AND WHITE CLAM SAUCE

LINGUINE AND WHITE CLAM SAUCE image

Yield 4 people

Number Of Ingredients 9

1 pound Linguine ( I tend to use Linguine Fini)
1/2 cup dry white wine (use wine you would drink! Don't use gross wine to cook or you get gross food)
24 ounces (or so) worth of clams in clam juice (I buy 4 cans of Snow's Minced Clams which are 6 1/4 each) KEEP THE JUICE!
1 teaspoon parsley ( I use dried)
1 tablespoon minced garlic (less if it's overpowering to you or you don't bathe in garlic nightly as we do... keeps the vampires away. I can honestly say I've never been bitten)
1/4 cup chopped onion - I use frozen(optional... some folk aren't fans)
1/2 cup olive oil divided
1/2 tsp sea salt
1/2 tsp ground pepper

Steps:

1. Boil water for Linguine with 1/4 cup of olive oil to keep pasta from sticking. Cook pasta according to package directions. 2. put remaining oil in skillet with minced garlic over medium heat. 3. Heat for about five minutes and add onions. 4. After another five minutes, or once garlic is golden and the moisture is goen (you'll see them get smaller), add clam juice and wine. 5. heat over medium heat for around 5 minutes as the juices bubble, add the clams. 6. Stir the clams into the juice then add the parsley, salt, and pepper. Simmer all of these together 10 minutes. 7. Remove from heat. 8. I like to toss the linguine with the sauce and then serve, but you can also serve pasta with sauce over it.