Savage Kitchen

Oct 10, 2012 12:59 PM

Savage Kitchen - Cliff House White Clam Sauce

1 pound linguini
2 tablespoons olive oil
2 garlic cloves, minced
32 oz chopped clams in juice
1 cup white wine
Salt and freshly ground black pepper
1 cup freshly chopped flat-leaf parsley
1 container cherry tomatoes, halved
2 cups sliced black olives
¼ cup butter
Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box.
Meanwhile, heat the olive oil in a medium sauce pot over a medium-high flame. Add the garlic and saute for 1 minute. Add the wine and cook for 2 minutes. Add the lemon juice, clams, tomatoes and olives. Let simmer for 10 minutes. Add the butter to the clam sauce. Add the drained linguini to the clam mixture, tossing to combine: finish by garnishing with parsley and season with salt and pepper, to taste.


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