Linguine With White Clam Saucefish, main dish, pasta 1 lb linguine 1/4 cup olive oil 1 teaspoon (to 2t) finely chopped 1 garlic 2 cup clam juice (bottled mixed 1 with drained juice from 1 clams) 1/2 cup white wine 1 teaspoon thyme 1 freshly ground black pepper, 1 (to taste) 2 1/2 cup chopped clams, fresh or 1 canned, drained 1/4 cup chopped parsley 2 tablespoon grated parmesan cheese Heat oil in saucepan. Add garlic and saute for 1 minute. Add clam juice, wine, thyme, and pepper. Simmer for 10 minutes. Add clams and parsley; simmer until heated thoroughly. Meanwhile, cook linguine in boiling salted water following package directions; drain. Place hot linguine in heated serving bowl. Spoon on clam sauce, sprinkle with parmesan cheese, and serve. Source: Creative Cooking: Pasta, page 82 |
