Recipe for cooking clam linguine
Recipes from Italy :: Italian Spaghetti, Linguine and other Pasta
8 oz. linguine, uncooked
3 to 5 cloves garlic, minced
1/4 c. plus 1 Tbsp. butter, melted
2 (6 1/2 ounce) cans minced clams
1 c. shredded Monterey jack cheese
1/4 c. chopped fresh parsley
Cook linguine, omitting salt. Drain linguine and set it aside.
Sauté garlic in butter in a large skillet. Drain clams, and add liquid to garlic and butter in skillet; bring mixture to a boil. Cook over med.-high heat for 7 mins.
Add clams and cheese; cook over low heat, stirring constantly, until cheese melts. Pour sauce over linguine. Add parsley and toss gently.
Serves 4.
