I tried this recipe one night by myself when Scott was in class. I was really surprised at how easy it was! It needs a little more flavor than the recipe calls for, but overall it’s pretty tasty and takes no time at all. I would probably add some more garlic and maybe sprinkle some parmesan flakes on top.
1/8 cup chopped onion
3 cloves garlic
1/4 cup olive oil
1 (6.5 oz) can of minced clams
1/4 cup Chablis
1/2 teaspoon of basil leaves
1/2 teaspoon of dried whole thyme
1/8 teaspoon of salt
1/16 teaspoon ground pepper
4oz. linguini, cooked
1/4 chopped fresh parley
Saute onion and garlic in olive oil in a medium skillet. Drain clams, reserving 1/4 cup juice. Add juice and wine skillet, bring to a boil. Cook over medium to high heat for 10 minutes or until mixture is reduced by 1/2. Stir in clams, thyme, basil, salt and pepper. Simmer an additional 5 minutes, pour over linguini. Toss well and sprinkle with parsley.
