Linguine With Peppery White Clam Sauce

The spiritual beauty of the Father and the Savior seemed to engross my whole mind; and it was the instinctive feeling of my heart, “Thou art; and there is none beside Thee.” I never felt such an entire emptiness of self-love or any regard to any private, selfish interest of my own. It seemed to me that I had entirely done with myself. I felt that the opinions of the world concerning me were nothing, and that I had no more to do with any outward interest of my own than with that of a person whom I never saw. The glory of God seemed to be all, and in all, and to swallow up every wish and desire of my heart.

Sarah Edwards

CATEGORY	CUISINE	TAG	YIELD
		Pasta	4	Servings

INGREDIENTS

1	T	Olive oil
2		Cloves garlic
1/2		Onion, chopped
1/4	t	Crushed red pepper
11	oz	Clams, canned with liquid
		chopped
12	oz	Linguini
1/4	c	White wine
1		Lemon, juiced
2	T	Fresh parsley, chopped
		Black pepper, coarsely
		ground

INSTRUCTIONS

Heat the oil in a medium skillet over low heat; stir in garlic and
onion. Saute over low heat 2 minutes (do not brown); add the red
pepper; saute 1 minute. Add the clams with their juice and the white
wine; simmer, uncovered, 10 minutes. Meanwhile, cook the linguine in
plenty of boiling salted water until al dente, or firm to the bite,
about 6 minutes. Drain pasta. Toss the linguine with the clam sauce,
lemon juice, and parsley. Sprinkle with pepper if desired.  Recipe by:
Adaptation from 365 Ways to Cook Pasta  Posted to EAT-LF Digest by
"Deborah Kirwan" <kirwan@creighton.edu> on  Nov 13, 1998, converted by
MM_Buster v2.0l.

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”