Linguine and Clam Sauce
In a pinch you can substitute canned clams for fresh.
INGREDIENTS:
24 each Fresh topneck clams
1/4 cup Olive oil
4 oz Bottled clam juice
1/4 cup Parsley
6 cloves Garlic
1/4 cup Grated cheese
1 lb Linguine, cooked and drained
DIRECTIONS:
1. Rinse clams in cold water, place in plastic bag and put in freezer for 2 hours.
2. Remove clams from shells, reserving clam juice. Coarsely chop clam meat.
3. Saute garlic in olive oil until golden in color.
4. Add juice from clams and bottled clam juice. Boil gently for 2 minutes.
5. Add clams and simmer 2-4 minutes until clams are tender. Add parsley, pour clam sauce over linguine.
Prep: 130 minutes
Cook: 20 minutes
Serves: 6