* Exported from MasterCook *
Fireman's Linguine With Clam Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- Chuck Ozburn HBWK07A
-
2 cn Baby clams, whole (7 1/2 oz)
- or 2 cups fresh minced
- clams, with liquid
1/4 c Olive oil
1/4 c Butter
3 lg Garlic cloves -- minced
2 tb Parsley, fresh -- chopped
1 1/2 ts Salt
8 oz Linguine
Parmesan cheese -- grated
Drain canned clams, reserving 3/4 cup of liquid.
Set aside.
Slowly heat oil and butter in a skillet. Add
garlic and saute until golden. DO NOT LET GARLIC
BROWN! Remove skillet from heat. Stir in liquid,
parsley and salt. Bring to boiling. Reduce heat and
simmer, uncovered, for 10 minutes.
While mixture is simmering, boil linguine until al
dente in 3 quarts water, 1 teaspoon salt and 3
tablespoons olive oil. **
Add clams to skillet after mixture has finished
simmering. When linguine's done, drain and pour in
contents of skillet, tossing well. Top with Parmesan
and serve with fresh French bread and a good cold beer!
** Add one 8 ounce bottle of Snow's clam juice to
the water and the clam
flavor will permeate the pasta..
Source:
Taught to me by an old Italian clam digger!
From Chuck Ozburn's Database
Downloaded from *P 09/18/1992
Formatted for M-M 12/14/1992 by Joe JPMD44A
Comiskey
- - - - - - - - - - - - - - - - - -
(
geocities.com/heartland/pointe/8629) (
geocities.com/heartland/pointe) (
geocities.com/heartland)