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Clam: Linguine with Herbed Clam Sauce

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

2 cans (10 oz each) chopped clams
1 cup bottled clam juice
3/4 pound linguine, preferably spinach
2 tablespoons extra virgin olive oil
1/2 cup thinly sliced scallions, + 1/4 cup
4 large clov garlic, minced
1 cup dry white wine
3/4 teaspoon dried marjoram
1/4 teaspoon dried red pepper flakes
1/2 cup chopped flat leaf parsley
1/4 cup chopped fresh basil


Recipe

Drain the clams, reserving the juice. Add enough bottled clam juice to make 1 1/2 cups. Cook the linguine in a large pot of boiling salted water until al dente, 8-10 minutes. Drain well. Meanwhile, in a large nonstick skillet, heat the oil and cook 1/2 cup of the scallions and the garlic over medium low heat, stirring for 2 minutes. Add the reserved clam juice, wine, marjoram, and pepper flakes. Simmer over medium heat for 5 minutes. Add the clams, parsley and basil, and simmer for 2 minutes. Toss the pasta with the sauce and remaining 1/4 cup of scallions, and serve. Serves 4.