Saturday, January 14, 2006

Linguine With Clam Sauce

This goes into the "must try" file. Gleaned from the Feingold Message Board.

Oh gosh, it's so easy I'm not even sure it qualifies as actual cooking! I mince up some garlic and saute it in a little olive oil, then add the juice from 2 cans of clams, some dried basil and heat that up, then add the clams, squeeze a lemon over the whole mess, and heat it through. Toss with pasta and fresh parmesan cheese. Grinding of pepper and chopped fresh parsley on top. I've also skipped the lemon and used half-and-half for more of a cream sauce. If you were inclined you could put some white wine (st. 2) in the sauce; I prefer the wine on the a glass.

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