Thursday, September 17, 2015

Linguini with Little Neck Clams and Peas

1 can little neck clams
1/2 pkg frozen peas thawed
3/4 cup white wine
6 oz linguini, cooked
1 onion chopped
4 garlic cloves, minced
salt and pepper
red pepper flakes

Cook the pasta
Drain the clams-add the clam juice to the white wine

In skillet, sauté the onion and garlic in some olive oil. Add salt, pepper, oregano and red pepper. Add the clams, wine and clam juice. Stir around-bring to a boil and add the peas and then the drained pasta. Toss and serve with Parmesan cheese.

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