Wayne Gisslen

Linguine with White Clam Sauce

Preparation info
  • Portions:

    10

    • Difficulty

      Medium

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
4 dozen

Method

Procedure

  1. Open the clams. Strain and reserve 1 pt (500 mL) of their juice. Chop the clams coarsely.
  2. Heat the olive oil in a large sauté pan. Add the garlic