Cheesy Clam Linguini

This is terrible for you, with much too much butter and cheese, but it tastes so good! It’s very nice for an indulgent at-home dinner treat, especially when KC cooks it for me — it’s his specialty.

Cook 8 ounces of linguini (half the usual box size) according to package directions without added oil or salt.

While that’s cooking, in a large skillet, melt 5 tablespoons of butter (a little over half a stick). Add 3-5 cloves of garlic, minced, and saute briefly until fragrant. Add the juice from two cans of minced clams and bring to a boil. Simmer until reduced to near-sludge consistency (about 7-10 minutes). Reduce heat to low and stir in clams and about a cup (4 oz.) of shredded Monterey Jack cheese.

When cheese is melted, serve sauce over linguini. Eat, then collapse in carb and fat coma.

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