Believe it or not, this is a very popular dish at my house. Everyone will eat it and ask for seconds. The good news, is that it takes longer to boil the water for the pasta than it does to prepare this sauce. So it’s a great weeknight recipe to throw together, and it’s nice and light, which is perfect for summer.
The original recipe calls for three cans of clams with the juice, but fights break out at my house over the clams, thus the extra can of clams drained.
I like to serve it with roasted garlic bread and a fresh salad.
Linguini and Clam Sauce recipe from mom
1 medium onion, chopped
1 clove garlic, minced
3 Tablespoons unsalted butter
4 cans (6 1/2 ounces) clams in juice (drain one can)
1/2 teaspoon coarse kosher salt
1/2 teaspoon sweet basil
1/8 teaspoon pepper
1 pound cooked pasta, preferably spaghetti, capellini, or fettuccine
Saute the onion and garlic in the butter. Add the clams with their juice and the extra can (drained), and the seasonings. Heat 5 minutes, or until hot. Add cooked pasta to the sauce, give it a good stir, and serve!
*I usually keep the pot on the stove on low after serving everyone just to keep the pasta warm.
