White clam sauce a la peggy

6 Servings

Ingredients

Quantity Ingredient
½ cup Olive oil
10 Cloves garlic; minced
2 Bottles clam juice; 8 oz. each
1 Lemon; juiced
1 tablespoon Oregano
4 tablespoons Fresh parsley; minced
4 Fresh basil leaves; coarsely chopped
6 6 oz cans chopped clams
1½ pounds Linguine or angel hair
1 cup Dry white wine

Directions

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@...> on Jan 29, 1998

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