Egg Tagliarini With Sour Cream Clam Sauce Recipe

• 1/2 c. butter
• 2 - 3 cloves garlic, chopped
• 1 teaspoon seasoned garlic salt
• 2 (10 ounce.) cans whole baby clams
• 1/2 c. minced parsley
• 1 c. lowfat sour cream
• 12 ounce. pkg. linguine (thin ribbon macaroni)

1. In saucepan, saute/fry garlic in butter (butter).
2. Drain clams, reserving one Tbsp.
3. clam liquid.
4. Pour remaining liquid into pasta water.
5. To garlic butter add in clams, and reserved liquid, heat.
6. Cook linguine according to package directions.
7. Remove clam sauce from heat, stir in garlic salt, and lowfat sour cream.
8. Heat through, being careful not to over heat; as it will separate.
9. Stir in parsley.
10. Top linguine with clam sauce.
11. Serve with extra lowfat sour cream.
12. Makes 6 (1 1/4 c.) servings.

butter, garlic, garlic, baby clams, parsley, sour cream, linguine

Taken from cookeatshare.com/recipes/egg-tagliarini-with-sour-cream-clam-sauce-14187 (may not work)