Classic linguine & clam sauce

4 Servings

Ingredients

Quantity Ingredient
2.00 Dozen Clams; shucked, diced,
Reserving liquid in a measuring cup
(there should be about 1 1/3 cups of
Clams and 2 cups of liquid)
5.00 cup Water
1.00 pounds Linguine; preferably fresh
⅓ cup Olive oil
1.00 tablespoon Minced garlic
⅓ cup Dry white wine
½ teaspoon Dried red pepper flakes
(or 1/8 tspn cayenne pepper)
4.00 tablespoon Unsalted butter
3.00 tablespoon Minced parsley
Salt; to taste
Freshly-ground black pepper; to taste

Directions

In a large saucepan heat water until it comes to a boil. Add 1 cup of the reserved clam liquid and salt to taste. Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant. Add remaining clam juice and white wine and reduce to ¾ cup of liquid.

Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked. Check your linguine, drain in a colander and transfer to a large serving dish. Add the butter, and toss to combine. Add the clam sauce and parsley and toss to combine.

Season to taste with freshly ground pepper. Serve immediately. This recipe yields 4 servings.

Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6501 broadcast 05-10-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

05-10-1998

Recipe by: Michele Urvater

Converted by MM_Buster v2.0l.

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