Linguini with white clam sauce is a restaurant favorite that can be made easily at home with most ingredients coming straight from the pantry .
This recipe submitted by all recipes member Rena is a healthier version that uses olive oil instead of butter .
One all recipes member comments , it's a good recipe when you want to make a quick light dinner .
Let's start by cooking the pasta , fill a large pot with water , add some salt and bring it to a boil .
Add a 12 ounce package of linguini and cook the pasta until it's al dente .
Let it cook while you prepare the clam sauce , chop a bunch of parsley to make three quarters of a cup peel and mince a clove of garlic .
If you like a real garlic punch , add another clove .
As all recipes .
Member Cammy suggests next drain 38 ounce cans of mince clams into a small bowl and set the clams aside for now .
Then in a large skillet over medium heat , add a quarter cup of olive oil and the garlic if you'd like a bit of heat .
All recipes member Melissa suggests adding a little crushed red pepper flakes about a quarter teaspoon will do lightly saute the garlic and pepper flakes , add the liquid from the clams .
The parsley , two tablespoons of white wine , a teaspoon of dried basil and half a teaspoon of salt .
Stir the sauce and cook it for 10 minutes .
Add the clams and stir until they're heated through , drain the pasta when it's done , finally add the pasta and toss it in the sauce until it's well coated .
Serve the linguini warm with wedges of lemon on the side and topped with freshly grated Parmesan .
As several all recipes members suggest all recipes , member , flying foodie raves , all I can say is fantastic .
Definitely better than most restaurants and so easy .