| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
In "russ’ c, Italian, Pasta, Seafood |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 10 |
|
Cloves garlic; minced |
| 2 |
|
Bottles clam juice; 8 oz. each |
| 1 |
|
Lemon; juiced |
| 1 |
tb |
Oregano |
| 4 |
tb |
Fresh parsley; minced |
| 4 |
|
Fresh basil leaves; coarsely chopped |
| 6 |
|
6 oz cans chopped clams |
| 1 1/2 |
lb |
Linguine or angel hair |
| 1 |
c |
Dry white wine |
INSTRUCTIONS
Heat the garlic very gently in the oil to a golden brown. Add the clam
juice, the lemon juice, the wine, oregano, and heat thoroughly about 20
minutes; keep hot.
In the mean time, cook the pasta al dente. A moment before you drain your
pasta, add the basil and the clams to the hot clam mixture. (If you add the
clams sooner they will get tough). Drain the pasta and put it in a hot
serving bowl, along with half the liquid, then make individual servings.
Now ladle generous heapings of the clam filled sauce on the individual
servings so they won't be searching for the clams.
>From the book by Dom DeLuise "Eat This... It'll Make You Feel Better!", p.
130. 641.5945 DELUISE.
NOTES : We make this without the wine or bottled clam juice (but using the
juice in the canned clams). This is wonderful. We use it over spaghetti
or fettuccini noodles (cut down to 2 servings).
Recipe by: Dom DeLuise "Eat This... It'll Make You Feel Better!
Posted to MC-Recipe Digest V1 #1062 by "Russell J. Fletcher"
<gimplimp@teleport.com> on Jan 29, 1998
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