Recipe - Linguine With Garlicky Clams (Mf)

Salt for the pasta water
Three fourths pound Linguine
2 teaspoon Garlic paste, or 1 clove
fresh garlic
13 ounce Minced or chopped clams
One half cup Packed fresh parsley leaves,
optional
1/3 cup Olive oil
One fourth cup Dry white wine or chicken
broth
One half teaspoon Dried red pepper flakes, or
1/8 teaspoon cayenne pepper

Bring a large pot of salted water to a boil. Add the pasta and cook until
it is tender but still firm to the bite, about 8 to 10 minutes or follow
package directions. Meanwhile, if you are using fresh garlic, peel and
mince it. Drain the clams. If you are using parsley, rinse, pat it dry, and
mince it. About 3 minutes before the pasta is done, heat oil in a skillet
over mediumhigh heat. Add the garlic and cook until you get a whiff of its
aroma, about 30 seconds. Stir in the clams and cook until they are heated
through, about 1 minute. Add the white wine and simmer until some has
evaporated, about 1 minute. Stir in the red pepper flakes or cayenne, add
One half cup of the pasta cooking water (this will create a more fluid sauce),
and remove the skillet from heat. Drain the pasta in a colander and then
return to the pot, off the heat. Add the clam sauce, and the parsley, if
you are using it mix thoroughly. Serve immediately. Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer,
4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6501

Posted to MCRecipe Digest V1 #495 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.