Saturday, January 16, 2010

Christa's Linguini with Clam Sauce

While your pasta water is set to boil, finely chop Italian flat-leaf parsley to make about 1/2 cup (packed) of fresh parsley. 5-6 clove of garlic, peeled and sliced. Originally the recipe called for butter and olive oil, but we have omitted that. Remove the clam juice from 3 cans of chopped clams and heat in a frying pan, adding the parsley and season with black pepper. Bring it to a boil and add the garlic and clams until the mixture reheats, then remove from fire. Don't overcook the clams - just leave them in long enough to come up to temperature, them remove from heat.

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