linguine & clams |
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Lovely, super-simple to prep and with great results. The combination of clam juice and lemon juice provide plenty of flavor--no salt required. Just be a little careful not to burn the butter/garlic--this will create a bitter aftertaste.
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1 package of linguine
1 can of clams, reserve liquid 1 tub of your favorite mushrooms, sliced 1-3T butter Juice of a lemon |
3-4 cloves of garlic, finely chopped
Parsley, chopped Parmesan cheese |
Cook linguine until just done. In a saute pan, melt 1-2T butter. Add garlic and cook until tender. Add mushrooms and more butter if necessary, or add a little clam juice. Cook until tender. Add clams. Cook until bubbly. Add just enough clam juice to hold everything together. Squeeze lemon juice into sauce. Bring to a boil, and let everything a reduce a little to concentrate the flavors (to your taste).
Toss with parsley and Parmesan cheese over cooked linguine.
Toss with parsley and Parmesan cheese over cooked linguine.
