2-3 cans Chopped or minced clams (we like more clams, so we add 3 cans (6 oz.), save the juice)
1/4 cup butter
1/4 cup olive oil
1 Large onion (chopped)
3 cloves garlic (chopped)
1 cup fresh parsley (or 1/4 c. dried parsley)
1/2 cup white wine
2 cups fresh mushrooms (sliced (optional))
parmesan cheese (grated)
In a large skillet, heat butter and olive oil. Saute onion and garlic until golden.
Stir in parsley, oregano, wine, clam juice, clams and mushrooms. Simmer 5 minutes.
Season to taste with salt and pepper. At this point, this is a very thin sauce. (If you prefer a thicker sauce, turn up the heat a little and stir in 2 tablespoons of cornstarch mixed with 1/4 c. water. Stir constantly until thick.)
Serve over linguine or your favorite pasta. Sprinkle with Parmesan cheese.
My name is Tracy and I live in the suburbs of Atlanta with my husband Bill, super cute dachshund and sassy cats. Our brilliant and beautiful daughter, Olivia, is out on her own in college and I am filling my empty nest with things I love – food, traveling and fun. I’m excited to share all of this with you and invite you to join the journey!
I’d love for you to join the Nest Full of New community!