Monday, November 21, 2011

Linguini with white clam sauce

1 can whole clams, drained with 1 c juice reserved
4-5 cloves garlic, sliced thinly
½ tsp red pepper
1 tbsp capers, drained
1 tbsp olive oil
1 tsp sea salt
1 can asparagus spears, drained
½ box linguini, cooked & drained

Sauté garlic cloves in olive oil until crisp. Add clams, asparagus & capers. Heat through, add seasonings. Add clam juice, toss with linguini and serve hot

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