Saturday, April 4, 2009

Linguine with Clam Sauce

okay so I'm giving you a recipe that has been used by my family for years and is delicious! I think that my grandpa got it from the side of a can...who knows!If your worried your family will turn their noses up at seafood hide the clam cans and tell your children it is chicken and they'll gobble it up. I like it a little spicy so I add crushed red pepper, but you don't have to!

16 oz. pkg. Linguine

3-6 cloves of garlic (according to taste), chopped finely

½ cup olive oil

1/4 cup fresh parsley, chopped

½ tsp. pepper

¼ tsp. salt

3 cans (6 ½ oz. each) chopped clams

1 Tbl. lemon juice (fresh is best!)

1 tsp. crushed red pepper (optional)

    1. Cook pasta according to package directions, drain.
    2. Meanwhile,in a large skillet lightly brown garlic over LOW HEAT, being extremely careful to not burn the garlic, for about 5 minutes.Remove from heat and add the parsley, pepper, salt, clams and crushed red pepper, if using. Cook over low heat for *5 minutes or until heated through. Pour over hot pasta and toss.

    Makes 8 servings.

* Don't over cook your sauce or your clams with be rubbery, tough, and disgusting. You don't have to work about under cooking the clams, since they are already come cooked (so long as you use canned clams). Just heat them through like the recipe says and it will turn out great.