Lemon Parsley Clam Sauce With Linguini


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 (¼ C)
3 cloves of Garlic minced
1Tbs Oregano
½ Tsp Salt
1/8 Tsp Pepper
1 package (8 ounces) Linguini or thin Spaghetti
¼ C Parsley
1 Tsp grated Lemon rind
2 ½ Tbs Lemon Juice

  1. Drain clam juice from clams: (Keep juice)
  2. Sauté Onion and Garlic in oil in a saucepan until tender but not brown, about 5 minutes.
  3. 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.
  4. 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