Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 3 \N | Cloves garlic; Thinly Sliced |
| \N \N | White Part Of 3 Scallions; Minced |
| ¾ cup | Clam juice (juice drained from clams is, Fine |
| 2 cans | Clams 6 1/2 Oz Each; Drained, Reserve Liquid |
| ¼ cup | Parsley; Fresh, Chopped |
| ¼ cup | Butter |
| ½ pounds | Linguini; cooked and drained |
Place oil, garlic and onions in a 3 quart casserole. Cover. Microwave at high (100%) until onions are opaque, 2 to 2½ minutes. Add clam juice.
Microwave at high (100%) until mixture boils, 3 minutes. Add clams and parsley. Microwave at medium high (70%) until heated through, 3 to 4 minutes. Stir in 1 tablespoon butter. Place remaining butter in a 1 cup measure. Microwave at high (100%) until melted, 30 seconds. Pour over linguini. Add linguini to clam mixture and toss well. Serve with freshly ground black pepper. Makes 4 servings.
Recipe by: Microwave
Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" <diane@...> on Nov 7, 1997