Name: Linguine with Clam Sauce
Ingredients: 12 oz Linguine; 2 tb Olive oil; 1 Clove (large) garlic; minced; 1 sm Onion; finely chopped; 1 cn (10-oz) minced clams; 1/4 c Chopped parsley (omit if fresh is not at hand); 1 tb Lemon juice; 1 ds Liquid hot pepper sauce; Grated Parmesan cheese

Even with so vast a work as the Holy Scriptures it is impossible to provide solutions to all the problems. In some cases the solution awaits the findings of the archaeologist’s spade; in another case it awaits the linguist’s research; in other cases the solution may never be discovered for other reasons. The solution to some problems must be held in abeyance. The answer, however, is never to suggest there are contradictions or errors in Scripture. If the Scriptures are God-breathed they are entirely without error.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta	2	Servings

INGREDIENTS

12	oz	Linguine
2	tb	Olive oil
1		Clove (large) garlic; minced
1	sm	Onion; finely chopped
1	cn	(10-oz) minced clams
1/4	c	Chopped parsley (omit if fresh is not at hand)
1	tb	Lemon juice
1	ds	Liquid hot pepper sauce
		Grated Parmesan cheese

INSTRUCTIONS

Cook linguine according to package directions, making sure that it is not
overcooked.
While pasta cooks, heat oil in skillet. Saute garlic and onion until soft
but not browned. Add clams, with juice, parsley, lemon juice and hot pepper
sauce. Heat through.
Drain linguine, place on platter and pour clam sauce over it. Sprinkle
with Parmesan cheese as desired. Yields 2 servings.
FROM SOME MAGAZINE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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