Classic Linguine And Clam Sauce

Recipe Ingredients

2		Clams - shucked, diced,
		Reserving liquid in a measuring cup
		(there should be about 1 1/3 cups of
		Clams and 2 cups of liquid)
5 cups	1185ml	Water
1 lb	454g / 16oz	Linguine, preferably fresh
1/3 cup	78ml	Olive oil
1 tablespoon	15ml	Minced garlic
1/3 cup	78ml	Dry white wine
1/2 teaspoon	2.5ml	Dried red pepper flakes
		(or 1/8 tspn cayenne pepper)
4 tablespoons	60ml	Unsalted butter
3 tablespoons	45ml	Minced parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large saucepan heat water until it comes to a boil. Add 1 cup of the reserved clam liquid and salt to taste. Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite.

Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant. Add remaining clam juice and white wine and reduce to 3/4 cup of liquid. Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked.

Check your linguine, drain in a colander and transfer to a large serving dish. Add the butter, and toss to combine. Add the clam sauce and parsley and toss to combine. Season to taste with freshly ground pepper. Serve immediately.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6501 broadcast 05-10-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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