| 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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