Ingredients
2
tsp organic butter
1/2 yellow onion, finely chopped
3 cloves of garlic chopped
1 6 1/2-ounce can chopped clams, drained (set the juice aside)
3 tbsp Sauvignon blanc
3 tbsp sour cream or creme fraiche
3 tbsp minced fresh parsley
6 ounces linguine
Directions
1.
Melt the butter in heavy nonstick skillet over medium heat.
Add the chopped onion and garlic and cook over high heat until translucent for 8 minutes while stirring.
Mix in the clams and stir for 1 minute.
Add wine and bring to boil.
Stir in the clam juice, sour cream and parsley.
Simmer for 2 minutes.
Season to taste with salt and pepper.
Cook the pasta according to package directions.
Drain.
Add the pasta to the clam mixture in skillet.
Bring to a simmer while stirring.
Serve and add a little Parmesan Cheese to taste
Las-Vegas Restaurants
