Clam Linguine with Garlic SauceFeatured by Casas Del Bosque in the International Wine Club.
1 tin of Razor Clams, chopped (Adventure Package Item)
1/4 cup of Extra Virgin Olive oil
1 or 2 Garlic cloves, minced
3/4 cup of Parsley, chopped
2 tablespoon Casas del Bosque Sauvignon Blanc
1 teaspoon Basil, fresh, chopped
2 pounds of Linguine pasta
For the Sauce: Open clams reserving juice. Heat oil in a medium saucepan over medium high heat and cook garlic until tender. Stir in reserved clam juice and remaining ingredients except clams. Simmer 10 minutes.
For the Pasta: Cook linguine until al dente. Stir in chopped clams into simmering sauce and cook just until clams are heated through. Pour sauce over drained pasta.