Classic White Clam Sauce

Boost the clam flavor with St. Ours Clam Broth in this classic white clam pasta sauce. With our clam broth, the clams are optional!

Serves 6 | 45 Minutes

Linguine and White Clam Sauce made with St. Ours Clam Broth

Ingredients

• 1 lb linguine

• 4 Tbsp extra virgin olive oil

• 4 Tbsp butter, unsalted

• 3 cloves garlic, minced

• 1 envelope St. Ours Clam Broth

• ½ cup dry white wine

• ½ cup fresh parsley, chopped

• 1 Tbsp fresh basil, chopped

• 2 cups chopped clams fresh, frozen, or canned*

• ¾ cup grated cheese, optional

Directions

1. Cook the linguine to al dente, save 1 cup of water, drain pasta and set aside

2. Dissolve St. Ours Clam Broth in pasta water and set aside

3. On medium-high heat, melt butter with olive oil then add St. Ours Clam Broth and wine, bring to a boil

4. Add clams and garlic, return to boil

5. Add pasta, parsley, and basil cook 2 minutes, stirring to heat and cover pasta with sauce

6. If desired, toss with grated cheese to thicken sauce

*For frozen clam meat, thaw 2 cups or use 4-6.5 oz cans of clams, drained