Linguine with Clam Sauce-Red(Linguine Con Le Vongole)
Linguine With Clam Sauce-Red(Linguine Con Le Vongole) is an moderately easy dinner. Made with 1/2 c. olive oil, 4 cloves garlic, 2 doz. clams, washed and shucked (save juice), 1/4 c. water and 1/4 tsp. pepper, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
In medium saucepan garlic until golden.
Remove from pan and discard.
Set oil aside.
Strain clam juice through several layers cheese cloth and set aside in separate bowl.
Chop clams; place in separate bowl.
Add clam juice and water to oil; heat to a boil. Add rest of ingredients, except clams and cook on a medium low heat for 25 minutes.
Add clams and cook 2 to 3 minutes.
Turn off heat and keep covered, linguine is cooked, according to package directions.
Makes 4 to 6 servings.
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