Yield: 2 Servings
|3 tablespoons||Best olive oil you can buy.|
|4 \N||Large garlic cloves, pressed|
|1 tablespoon||Dried, reconstitued parsley|
|\N \N||Freshly ground black pepper|
|1 can||Minced clams-Grotons 6? oz|
|1 bunch||Linguini for 2 appetites Approx 1/4 of a 16 oz pkg|
|\N \N||Grated parmesan to taste|
Get the water salted and boiling and ready for the linguini. Put the parsley into a container with an equal amount of water to get it looking like reconstituded parsley.
Put the olive oil in a sauce pan, press the garlic into the oil, bring to a heat that just gets the garlic to bubbling, then turn down to kinda simmer for 2 minutes or so. We do not want the garlic to turn brown. Get the oil and garlic off the heat if pasta is not done. When the pasta is done, drain the pasta. Throw the pasta into the pan with the garlic oil, add the parsley and grind black pepper over the top. Bring up the heat enough to insure that all is warmed to serving tempature. Then add the drained clams.
Add the clams last as they will tend to get tough if heated too long. Mix well and serve. Adjust garlic and pepper to taste.
Posted to MM-Recipes Digest V4 #231 by Mike Reeves <kc6dmq@...> on Aug 31, 1997