- Cook linguine according to package directions, omitting salt; drain.
- Meanwhile, reserving liquid, drain clams. Add enough water to reserved clam liquid to measure 1-2/3 cups.
- Heat oil in hot skillet over medium heat. Add green onions and garlic; sauté 2 minutes. Stir in clam liquid mixture, soy sauce and sherry; bring to boil. Cover and simmer 5 minutes.
- Stir in clams and cilantro; heat through.
- Serve clams and sauce over linguine.
Marco Polo's Linguine & Clams
ingredients
1 pound uncooked linguine
2 cans (6.5 oz. each) minced clams
1 tablespoon vegetable oil
1 bunch green onions and tops, chopped
3 large cloves garlic, minced
3 tablespoons Kikkoman Soy Sauce
1 tablespoon dry sherry
3 tablespoons minced fresh cilantro
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
