| This recipe is liked by 0 person(s). |
Linguine with Clam Sauce Florentine
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Marisa Viviano
| 2 10-ounce cans | whole baby clams |
| ¼ cup | olive oil |
| 4 tablespoons (½ cup) | butter |
| 1 small | onion, minced |
| 2-3 cloves | garlic |
| ¼ teaspoon | salt |
| ¼ teaspoon | pepper |
| 1 10-ounce package | frozen chopped spinach or bag of fresh spinach, chopped |
| 1 pound | linguine |
Drain clams and reserve the liquid. Thaw and squeeze dry the frozen spinach (or cut, drain, and chop fresh spinach. Cook onion and garlic in olive oil and butter. Add salt and clam liquid. Heat to boiling. Reduce heat to low, cover and simmer 10 minutes. Add clams and spinach. Heat through.
Cook linguine while sauce is simmering. Drain linguine. Pour clam sauce over linguine and serve immediately.
From Marisa Viviano.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.