White Clam Sauce
3 (8 oz) cans minced clams
1/4 cup olive or salad oil
1 garlic clove, minced
3/4 cup chopped parsley
2 tbsp white wine (optional)
1 tsp basil
1/2 tsp salt
Drain juice from clams, reserving juice.
In 2-quart saucepan over medium heat, in hot oil, cook garlic until tender. Stir in reserved clam juice and remaining ingredients except clams; cook 10 minutes, stirring occasionally.
Stir in drained clams; cook sauce just until clams are heated through.
Begin 20 minutes ahead.
Makes 3 cups.
** This sauce goes great with linguine! You can use red wine instead of white wine.
|