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Perfect as an easy starter at your next dinner party tinned clams are added to a basic garlic, tomato and parsley sauce. Serve with linguine.
1/4 cup (60ml) olive oil
3 cloves garlic, crushed
3 large tomatoes, diced
1/2 cup chopped fresh parsley
1 (200g) tin minced clams, with juice
250g linguine pasta
1/2 cup freshly grated Parmesan cheese
- In a medium saucepan over medium heat combine olive oil, butter, garlic, tomatoes and parsley then simmer and let reduce. Add some clam juice if the sauce reduces too much.
- Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
- Add clams to the frypan and heat through; top with cheese and serve immediately.
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