| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Italian, Sauces, Shellfish, Pasta |
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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