Recipe - Linguine With Peppery White Clam Sauce

1 tablespoon Olive oil
2 Cloves garlic
One half Onion; chopped
One fourth teaspoon Crushed red pepper
11 ounce Clams; canned with liquid,
chopped
12 ounce Linguini
One fourth cup White wine
1 Lemon; juiced
2 tablespoon Fresh parsley; chopped
Black pepper; coarsely
ground

1. Heat the oil in a medium skillet over low heat; stir in garlic and
onion. Saute over low heat 2 minutes (do not brown); add the red pepper;
saute 1 minute. Add the clams with their juice and the white wine; simmer,
uncovered, 10 minutes.

2. Meanwhile, cook the linguine in plenty of boiling salted water until al
dente, or firm to the bite, about 6 minutes. Drain pasta. Toss the linguine
with the clam sauce, lemon juice, and parsley. Sprinkle with pepper if
desired.

Recipe by: Adaptation from 365 Ways to Cook Pasta

Posted to EATLF Digest by "Deborah Kirwan" kirwan@creighton.edu on Nov
13, 1998, converted by MM_Buster v2.0l.