| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil (up to) |
| 8 |
|
Cloves garlic; minced or sliced |
| 2 |
cn |
(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
TO TASTE
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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