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Linguine With Clam Sauce
This recipe is so incredibly easy and equally delicious! I substituted extra virgin olive oil for the vegetable oil, used 1 tsp of minced garlic, fresh parsley and basil, and only 1/8 cup butter. It does not need more than that. I avoided boiling the sauce as that will make the already cooked canned clams too tough. Top with shredded parmesan cheese...Whala! Tastes like you've spent hours in the kitchen ;-)
2 users found this review helpful
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Reviewed On:
Sep. 17, 2010
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