Sunday, September 28, 2008

Linguine with White Clam Sauce

24 littleneck clams or 3 cans chopped clams
1 bottle clam juice
6 cloves garlic -- minced
2 tablespoons fresh parsley -- chopped
1/2 teaspoon oregano
1 pinch crushed red pepper
1 tablespoon good olive oil
3/4 pound linguine -- cooked, save the water in case you need it
1 handful grated parmesan cheese

If you use fresh clams, soak a scrub off dirt. Add clams to pan, with
enough water to cover the bottom. Cover, cook over medium heat just until
clams start to open. Remove from heat and set aside. Save all the juice
from the pan

If using canned clams, in a large pan heat olive oil, over low to medium
heat. Add garlic. Saute until it just begins changing color do not brown
it. Add clams with the juice, canned clam juice. As soon as it starts to
boil, lower heat to simmer. Cook 2 more minutes.

Add your parsley, oregano, crushed red paper and cheese. Stir it in and
remove from heat.

Spoon your clam sauce over the linguine with enough juice to cover the
bottom of the plate.

"Recipe from the Dickens Restaurant"
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Per Serving (excluding unknown items): 430 Calories; 2g Fat (5.0% calories
from fat); 15g Protein; 85g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 40mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.

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