Linguine With Clam Sauce-Red(Linguine Con Le Vongole)

• 1/2 c. olive oil
• 4 cloves garlic
• 2 doz. clams, washed and shucked (save juice)
• 1/4 c. water
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 1 (28 oz.) can tomato sauce
• 1/4 c. fresh chopped parsley
• 1/4 tsp. oregano
• 1 lb. linguine

1. In medium saucepan
2. heat
3. oil
4. and
5. saute
6. garlic until golden.
7. Remove from
8. pan and discard.
9. Set oil aside.
10. Strain clam juice through
11. several
12. layers
13. of
14. cheese
15. cloth and set aside in separate bowl.
16. Wash
17. and
18. chop clams; place in separate bowl.
19. Add clam juice
20. and water to oil;
21. heat to a boil. Add rest of ingredients, except clams and cook on a medium low heat for 25 minutes.
22. Add clams and cook 2 to 3 minutes.
23. Turn off heat and keep
24. pan
25. covered,
26. until
27. linguine
28. is cooked, according to package directions.
29. Makes 4 to 6 servings.

olive oil, garlic, save juice, water, pepper, salt, tomato sauce, fresh chopped parsley, oregano, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606914 (may not work)