Linguine with Clam Sauce
Linguine with Clam Sauce recipe
Cooking Light, November 2001
This was a much better recipe than one I’ve tried before. It’s the bacon…and the clams. This time I bought Bumble Bee chopped clams. They were tender and tasty and weren’t rubber the next day for lunch. Yes, I had it for lunch the next day.
Tossing the pasta with the sauce helps the pasta to absorb some of the sauce so there’s not some soup in the bottom. I do, however, wish I had some bread to sop up the rest of the sauce though. That would have been REALLY good.
All in all, I think I will replace the recipe I have been using with this one.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Saucepan for pasta
