| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic |
| 1/2 |
|
Onion; chopped |
| 1/4 |
ts |
Crushed red pepper |
| 11 |
oz |
Clams; canned with liquid, chopped |
| 12 |
oz |
Linguini |
| 1/4 |
c |
White wine |
| 1 |
|
Lemon; juiced |
| 2 |
tb |
Fresh parsley; chopped |
|
|
Black pepper; coarsely ground |
INSTRUCTIONS
1. 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.
2. 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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