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Categories:
linguine white wine onion garlic clams chicken broth fresh parsley freshly grated lemon zest lemon salt fresh ground pepper
Viewed: 45 - Published at: 7 years agoIngredients
- 12 ounces linguine
- 1/2 cup dry white wine (or chicken broth)
- 1 small onion, finely chopped
- 2 tablespoons mined garlic
- 2 (6 1/2 ounce) cans chopped clams, drained, juice reserved
- 1 cup chicken broth
- 3/4 cup chopped fresh parsley
- 2 teaspoons freshly grated lemon zest
- 1 lemon, juice of, medium
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper
Method
- Cook pasta as package directs.
- While pasta cooks put wine (or broth), onion, garlic in a large saucepan over medium heat and bring it to a simmer. Cover and cook 5 minutes or until onion is soft.
- Add reserved clam juice and 1 cup chicken broth. Bring to a simmer and cook uncovered 3 to 5 minutes for flavors to blend. Stir in clams; heat through.
- Drain pasta; return to pot. Add clam sauce and remaining ingredients; toss to mix and coat. Pour into warmed pasta bowl.
