Linguine with Clams
Chopped clams and mushrooms simmered in white wine and butter with garlic and a touch of sour cream. Tossed with linguine pasta and served with a side salad and French bread, you’ll have yourself a meal to remember!
Large pot of lightly salted water should be brought to a boil.
When the pasta is al dente, add it and cook for 8 to 10 minutes.
Drain, then set apart.
In a big skillet, melt butter over medium-high heat.
Sauté the mushrooms, onions, and garlic until they are soft.
Pour in the wine, reduce heat as needed, and simmer for 10 minutes.
For an additional 20 minutes, add the clams, saved clam juice, sour cream, pepper, and parsley.
Serve after tossing with linguine.