| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pmonfri1 |
4 |
servings |
INGREDIENTS
| 2 |
|
Dozen Clams; shucked, diced, |
|
|
Reserving liquid in a measuring cup |
|
|
(there should be about 1 1/3 cups of |
|
|
Clams and 2 cups of liquid) |
| 5 |
c |
Water |
| 1 |
lb |
Linguine; preferably fresh |
| 1/3 |
c |
Olive oil |
| 1 |
tb |
Minced garlic |
| 1/3 |
c |
Dry white wine |
| 1/2 |
ts |
Dried red pepper flakes |
|
|
(or 1/8 tspn cayenne pepper) |
| 4 |
tb |
Unsalted butter |
| 3 |
tb |
Minced parsley |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a large saucepan heat water until it comes to a boil. Add 1 cup of
the reserved clam liquid and salt to taste. Now add your linguine,
bring the water back to a boil and cook for 8 to 10 minutes until
tender, but still firm to the bite. Meanwhile, in a skillet heat
olive oil and garlic, and cook, stirring until fragrant. Add
remaining clam juice and white wine and reduce to 3/4 cup of liquid.
Bring liquid to a boil, add the clams, red pepper flakes and simmer 1
to 2 minutes, or until just cooked. Check your linguine, drain in a
colander and transfer to a large serving dish. Add the butter, and
toss to combine. Add the clam sauce and parsley and toss to combine.
Season to taste with freshly ground pepper. Serve immediately. This
recipe yields 4 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # PS-6501 broadcast 05-10-1998) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-10-1998
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.
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