| 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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