Linguini w/ White Clam Sauce

Michelle Kaler

I am going to do my best here because I don't have a working recipe, just a little of this and that.?

In a large pot, begin to cook as much linguini as you need. You'll only cook it until its just barely done.?

In a very large pan, melt some butter and add olive oil. ??Saut??one small diced onion until translucent. ?Add garlic and three anchovies. ??Saut??until the anchovies melt. ? Add 3 cans Snows chopped clams, drained. ? Add 1/4 bottle clam juice and 1/2 cup white wine. ? Add 1 tsp dried red pepper flake, and salt and pepper to taste. ? ?

Drain linguini and add it to the pan. ? Let it finish cooking in the pan juices. ? ? The linguini will absorb the extra liquid.

(If it doesn't look like enough liquid in the pan, add more. ?Like I said, I just throw in what looks like is right to me. ? I don't really know measurements. ?I made them up here...) ??

donna&ed

Hmmm...sounds yummy! Thanks!

Mrs. atlgatorgirl

This is actually pretty close to my recipe.  The only differences in mine are that I don't drain the cans of clams (so you don't have to use clam juice) and that we add garlic instead of onion.  It is always really yummy!

If you are one of those cooks that needs measurements, I do have the actual measurements for my recipe (I don't use them anymore either!) and will share them, if you need.