| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Italian, Pasta, Sauces, Shellfish |
6 |
Servings |
INGREDIENTS
| 24 |
|
Fresh topneck clams or |
|
|
2 small cans chopped |
|
|
clams |
| 1/4 |
c |
Olive oil |
| 4 |
oz |
Bottle of clam juice |
| 1/4 |
c |
Parsley |
| 6 |
|
Garlic cloves |
| 1/4 |
c |
Grated cheese |
| 1 |
lb |
Linguine |
INSTRUCTIONS
To prepare fresh clams: Rinse in cold water, place in plastic bag and
put in freezer for 2 hours. remove clams from shells, reserving clam
juice. Coarsely chop clam meat. Saute garlic in olive oil until golden
in color. Add juice from clams and bottled clam juice. Boil gently for
2 minutes. Add clams and simmer 2-4 minutes until clams are tender.
Add parsley, pour clam sauce over linguine. Posted to MM-Recipes
Digest by Paula <demoness@bellatlantic.net> on Sep 01, 1998
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