The Best Clam Sauce


  • 1 (16 ounce) package dry linguini
  • 1onion, chopped
  • 6 cloves garlic, chopped
  • 3 tablespoons olive oil
  • 4 (6.5 ounce) cans minced clams
  • ½ cup butter
  • salt and pepper to taste
  • 2 tablespoons dry white wine
  • Directions

  • Step 1

    Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.


  • Step 2

    In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.

  • Step 3

    Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.

  • Step 4

    Spoon the clam sauce over the linguini and serve.

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