Linguine with White Clam Sauce and Onions | Recipes
Ingredients
1 lb. quality linguine
3 10.5 ounce cans white clam sauce
6 large cloves garlic minced or chopped fine
1 large onion (Spanish or white or Vidalia) chopped
3 tablespoons olive oil
1/2 stick butter
2 tablespoons parsley flakes
Directions
Boil water for pasta.
Sauté garlic and onion in olive oil in a large frying pan or saucepot until onion becomes transparent, 3-4 minutes.
DO NOT brown garlic --it will become bitter.
Add clam sauce, butter, and parsley flakes. Bring to boil then reduce heat and simmer sauce until pasta is cooked.
Cook linguini until it bends (3-4 minutes). Drain pasta, put back in pot, combine with clam sauce, stir once, and cover pot. Let sit for 15-20 minutes. Stir and serve.
Serve with garden salad and your favorite Italian dressing and garlic bread. Condiments: salt, black pepper, crushed red paper and grated Romano or Parmigianino Reggiano cheese.
