| 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.
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