LEMON PARSLEY CLAM SAUCE
The tangy flavor of lemon gives character to this quick clam sauce (Serves 4)
2 Cans of Minced Clams
1 Can of whole Clams
2Tbs Clam Juice
1 medium Onion chopped (Â¼ C)
3 cloves of Garlic minced
Â½ Tsp Salt
1/8 Tsp Pepper
1 package (8 ounces) Linguini or thin Spaghetti
Â¼ C Parsley
1 Tsp grated Lemon rind
2 Â½ Tbs Lemon Juice
- Drain clam juice from clams: (Keep juice)
- SautÃ© Onion and Garlic in oil in a saucepan until tender but not brown, about 5 minutes.
- Add saved Clam juice and additional Clam juice, Oregano, Salt, Pepper: bring to a boil over high heat. Cook until reduced to 1 cup, about 5 minutes.
- Meanwhile, cook Linguini or thin Spaghetti, following label directions: drain: keep hot in pot.
Lower heat under Clam juice mixture, add
Clams, Parsley, Lemon Rind and Lemon juice:
heat thoroughly. Toss with hot Linguini, Serve with Grated Parmesan Cheese if desired