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Amy’s Linguini with Clam Sauce

Amy’s Linguini with Clam Sauce 3/5/17 (Courtesy: WLUK)


8 tablespoons butter

2 tablespoons olive oil

4 cloves garlic, minced

½ cup dry white wine

2 cans (6 ounces each) minced clams

16 ounces linguini, cooled al dente

Salt and pepper

¼ cup chopped Italian parsley


Heat butter and oil in a large skillet. Add garlic and cook 30 seconds stirring constantly. Add wine and clams with juice. Bring to a simmer. Add pasta and toss to coat. Season with a little salt and pepper. Heat until warm . Serve with chopped parsley on top.

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