Linguine with Chopped Clam Sauce
This is my “shortcut” technique for cooking restaurant-quality linguine with clam sauce at home. It’s all about tender clams in a buttery white wine sauce, brightened with fresh lemon and plenty of garlic. And there’s no need to fuss with clams in the shell, because this recipe delivers all the briny, garlicky flavors of the Italian classic using convenient shucked or canned clams.
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