Linguine with White Clam Sauce
42 comments
Appears in Cook's Country October/November 2014
For this quick weeknight meal, we opted for the convenience of canned chopped clams. Butter, stirred in at the end, enriches the clam sauce and provides a velvety texture.
WHY THIS RECIPE WORKS
For this quick weeknight meal, we opted for the convenience of canned chopped clams. Butter, stirred in at the end, enriches the clam sauce and provides a velvety texture.