Recipe - Linguine With Hot (Spicy) Clam Sauce

One fourth cup Olive oil
6 (up to)
8 Cloves garlic; minced or
cut or sliced up
2 cn (6.5oz) minced or chopped
clams with juice
1 pound Linguine
1 Lemon (juice only)

TO TASTE
Crushed dried red pepper
Ground Chipotles (or any
other smoked hot chile)
Black pepper

Date: Sat, 18 May 1996 09:27:36 0500

From: "Andrew M. Skier" andrew@wsnet.com
I have not specified amounts for the chiles and peppers in this recipe, use
your imagination!

Add the olive oil to a hot pan and heat, then add the garlic and cook until
softening but not browned (very briefly). Add all your peppers & chiles
(except black pepper) at this point. Allow them to cook very briefly, then
add both cans of clams WITH THE JUICE. Heat and allow to simmer while the
pasta cooks. Add the black pepepr just before adding it to the pasta. By
now your kitchen should be filling with heavenly smells, so hold on just a
minute longer! When the pasta is done, toss it with the sauce (it should be
slightly thick, enough to cling to the pasta. Add a little pasta water if
it gets TOO thick) and the lemon juice. Serve with parmesan cheese
(preferly freshly grated) on the side.

CHILEHEADS DIGEST V2 #324

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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