| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 6 |
|
up to |
| 8 |
|
Cloves garlic, minced or |
|
|
sliced |
| 2 |
|
6.5-oz minced or chopped |
|
|
clams with juice |
| 1 |
lb |
Linguine |
| 1 |
|
Lemon, juice only |
|
|
Crushed dried red pepper |
|
|
Ground Chipotles, or any |
|
|
other smoked hot chile |
|
|
Black pepper |
INSTRUCTIONS
Date: Sat, 18 May 1996 09:27:36 -0500 From: "Andrew M. Skier"
<andrew@wsnet.com> I have not specified amounts for the chiles and
peppers in this recipe, use your imagination! Add the olive oil to a
hot pan and heat, then add the garlic and cook until softening but not
browned (very briefly). Add all your peppers & chiles (except black
pepper) at this point. Allow them to cook very briefly, then add both
cans of clams WITH THE JUICE. Heat and allow to simmer while the
pasta cooks. Add the black pepepr just before adding it to the pasta.
By now your kitchen should be filling with heavenly smells, so hold on
just a minute longer! When the pasta is done, toss it with the sauce
(it should be slightly thick, enough to cling to the pasta. Add a
little pasta water if it gets TOO thick) and the lemon juice. Serve
with parmesan cheese (preferly freshly grated) on the side.
CHILE-HEADS DIGEST V2 #324 From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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