White Clam Sauce made with Clam Stock
Ingredients:
- 1 lb linguine (cook to instructions)
- 1 cup white wine
- 1 tbsp of chopped garlic
- 2 tsp of CONCENTRATED CLAM STOCK
- 12 oz of IQF CHOPPED SEA CLAMS
- 1 cup fresh chopped parsley
- ‡ cup extra virgin olive oil
- 1 tbsp butter
Method:
- In a sautÈ pan, add the wine, garlic and Concentrated Clam Stock, bring to a simmer.
- Add the IQF Sea Clams and simmer over medium heat for about 5 minutes.
- Add the parsley and olive oil and simmer for 5 more minutes.
- Finish with the butter and mix with pasta.
- Serve with crusty bread.
