Linguine And Clam Sauce

What a contrast outside the city of Jerusalem that day! On the one hand, redemption is being purchased for those God would redeem; on the other hand, the soldiers mark time by playing their tired games, waiting for the ordeal to be over. Those who love Jesus are in grieving despair; those who hate Him are in a mood of spiteful rejoicing. Heaven hovers over the cross, waiting for the payment of our sin to be made. But hell is there, too, with its cruelty, indifference and darkness.

Erwin Lutzer

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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