Linguine With Clam Sauce-White(Linguine Con Vongole Bianco)

• 4 cloves garlic
• 1/2 c. olive oil
• 3 doz. clams, washed and shucked (save juice)
• 1/8 tsp. red crushed pepper (optional)
• 1/4 c. fresh parsley, minced
• 1/4 c. white wine (optional)
• 1/4 tsp. white pepper
• 1 lb. linguine

1. In medium saucepan
2. heat
3. oil
4. and
5. saute
6. garlic until golden brown.
7. Remove
8. from
9. oil and discard.
10. Remove oil from heat while you
11. prepare
12. clams.
13. Strain
14. juice through several layers of cheese cloth
15. and
16. set
17. aside.
18. Wash and chop clams; set aside. Heat oil
19. and
20. pour clam juice into oil.
21. Bring to boil and add red pepper, parsley, wine (optional) and pepper. Boil for 2 to 3 minutes.
22. Add
23. clams
24. and bring back to boil. Cover and remove from
25. heat.
26. Let sit until linguine is cooked according to package
27. directions.
28. Cook
29. linguine
30. in
31. salted water and when cooked "al dente", drain.
32. Pour clam sauce over linguine
33. and serve
34. immediately.
35. Sprinkle
36. with
37. additional parsley.
38. Makes 4 to 6 servings.

garlic, olive oil, save juice, red crushed pepper, fresh parsley, white wine, white pepper, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606915 (may not work)