| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pasta, Dishes |
1 |
Servings |
INGREDIENTS
|
|
Salt for the pasta water |
| 3/4 |
lb |
Linguine |
| 2 |
ts |
Garlic paste, or 1 clove fresh garlic |
| 13 |
oz |
Minced or chopped clams |
| 1/2 |
c |
Packed fresh parsley leaves, optional |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Dry white wine or chicken broth |
| 1/2 |
ts |
Dried red pepper flakes, or 1/8 teaspoon cayenne pepper |
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the pasta and cook until
it is tender but still firm to the bite, about 8 to 10 minutes or follow
package directions. Meanwhile, if you are using fresh garlic, peel and
mince it. Drain the clams. If you are using parsley, rinse, pat it dry, and
mince it. About 3 minutes before the pasta is done, heat oil in a skillet
over medium-high heat. Add the garlic and cook until you get a whiff of its
aroma, about 30 seconds. Stir in the clams and cook until they are heated
through, about 1 minute. Add the white wine and simmer until some has
evaporated, about 1 minute. Stir in the red pepper flakes or cayenne, add
1/2 cup of the pasta cooking water (this will create a more fluid sauce),
and remove the skillet from heat. Drain the pasta in a colander and then
return to the pot, off the heat. Add the clam sauce, and the parsley, if
you are using it mix thoroughly. Serve immediately. Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer,
4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6501
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 02, 1997.
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