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2 servings cooked linguine noodles
3 cloves garlic, minced
4 Tbsp. olive oil
2 (8-oz.) bottles clam juice (IC friendly)
2 (6-oz.) cans chopped clams (EC friendly)
1/2 teaspoon dried basil leaves
1 tsp. dried parsley(if can tolerate), or 1 Tbsp. chopped fresh parsley
dash salt
dash pepper (if can tolerate)
In a medium saucepan, cook garlic cloves in the olive oil just until tender. Add bottled clam juice and turn heat to simmer. Open cans of clams and drain liquid. (Meanwhile, cook linguine). To the garlic and clam juice, add the clams, basil, parsley and salt (and pepper to taste, if desired). Bring clam sauce to a boil then reduce to simmer 2 or 3 minutes to let flavors blend. Pour the clam sauce over hot cooked and drained linguine noodles, and serve.
3 cloves garlic, minced
4 Tbsp. olive oil
2 (8-oz.) bottles clam juice (IC friendly)
2 (6-oz.) cans chopped clams (EC friendly)
1/2 teaspoon dried basil leaves
1 tsp. dried parsley(if can tolerate), or 1 Tbsp. chopped fresh parsley
dash salt
dash pepper (if can tolerate)
In a medium saucepan, cook garlic cloves in the olive oil just until tender. Add bottled clam juice and turn heat to simmer. Open cans of clams and drain liquid. (Meanwhile, cook linguine). To the garlic and clam juice, add the clams, basil, parsley and salt (and pepper to taste, if desired). Bring clam sauce to a boil then reduce to simmer 2 or 3 minutes to let flavors blend. Pour the clam sauce over hot cooked and drained linguine noodles, and serve.
