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Fresh and flavorful, you’ll love this deliciously authentic
Italian classic. Serve with a crusty bread to
soak up the juices…and enjoy!
INGREDIENTS:
2 cans whole baby clams, broth reserved
1 lb DaVinci Linguine Pasta
2 tablespoons DaVinci Olive Oil
¼ cup fresh parsley, chopped
3-4 cloves garlic, minced
Juice of 1 lemon cut in half
½ cup dry white wine, such as Pinot Grigio or
Sauvignon Blanc
½ cube butter
½ cup grated romano or parmesan cheese
Black pepper
DIRECTIONS:
Heat pot of water for linguini. Add 1 tablespoon salt to water.
Heat medium-large frying pan on medium high heat. (Suggest
having all ingredients nearby or in bowls). Add Olive oil to
pan, then garlic. Stir immediately. After 10-15 seconds, add
drained clams.
Next, add parsley, white wine, lemon juice, butter and clam
juice Season with ½ teaspoon black pepper – more if you
like it Simmer for 2-3 minutes or so or until sauce begins to
thicken Turn heat off and toss about 1/3 of sauce with pasta
and some of the cheese. Serve with remaining sauce on top
of pasta – as you plate it to ensure even distribution of clam
sauce Garnish with remaining cheese. Serves 4 to 6
DaVinci-oil-rouse-Jul16.indd 1
7/19/163:57 PM
It’s not so uncommon to walk into a supermarket or specialty food store and find a landmark Italian
restaurant has started to “jar” their sauce and sell it to the public.
What setsMichaels of Brooklyn
apart from the rest? It’s not “jar” sauce … it’s “Sauce” in a jar!