Recipe courtesy of James Peterson

Lingiune with Clam Sauce

Save Recipe
  • Level: Easy
  • Yield: 4 servings.
Share This Recipe

Ingredients

Directions

  1. In a 4-quart pot, steam the clams in the water until they are all open, about 10 minutes. Scoop out the clams and remove the top shell from each one. Gently cook the garlic in olive oil in a saucepan for 4 minutes and carefully pour in the clam-cooking liquid, leaving the sand behind in the pot. Add the parsley and season with freshly ground pepper to taste. Put the clams in the same sauce and cover to keep the warm. Boil and drain the pasta, divide among hot bowls, and ladle on the calms with their sauce.
21m Easy 100%
CLASS
9m Easy 96%
CLASS
Catherine McCord

Vegetarian Chimichangas

24m Easy 99%
CLASS

2m Easy 95%
CLASS
19m Easy 100%
CLASS
Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
CLASS