| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish, Main dish, Pasta | 6 | Servings | |
INGREDIENTS
| 1 | lb | Linguine |
| 1/4 | c | Olive oil |
| 1 | t | to 2t finely chopped |
| Garlic | ||
| 2 | c | Clam juice, bottled mixed |
| With drained juice from | ||
| Clams), Clams | ||
| 1/2 | c | White wine |
| 1 | t | Thyme |
| Freshly ground black pepper | ||
| to taste | ||
| 2 1/2 | c | Chopped clams, fresh or |
| Canned, drained | ||
| 1/4 | c | Chopped parsley |
| 2 | T | Grated parmesan cheese |
INSTRUCTIONS
Heat oil in saucepan. Add garlic and saute for 1 minute. Add clam juice, wine, thyme, and pepper. Simmer for 10 minutes. Add clams and parsley; simmer until heated thoroughly. Meanwhile, cook linguine in boiling salted water following package directions; drain. Place hot linguine in heated serving bowl. Spoon on clam sauce, sprinkle with parmesan cheese, and serve. Source: Creative Cooking: Pasta, page 82 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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