* drain juice into small saucepan, and set clams aside.
Add garlic and seasonings to clam juice, bring to a simmer, and let cook
while the pasta cooks. Drain pasta and return to pot in which it was
cooked. Remove juices from heat, add clams, and pour over cooked pasta.
Toss well and let stand a few minutes so juices can permeate the pasta well
before you serve it. I understand that it is not chic to use grated
parmesan or romano cheese with a seafood sauce, but we love romano on this.
These canned clams must not be cooked--they turn into rocks if you do.
Recipe By : esther@rochgte.fidonet.org (Esther Vail)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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