LINGUINE WITH WHITE CLAM SAUCE

SERVES 4-6

Canned clams work very well in this recipe. However, you may use fresh clams when available.

INGREDIENTS

1/2 cup olive oil

6 large cloves garlic, minced (more or less, according to taste)

3 tablespoons chopped fresh parsley, or 1 tablespoon dried

3 tablespoons chopped fresh oregano, or 1 tablespoon dried

6 cans (7.5 ounces each) minced clams

1/2 cup dry white wine (optional)

Salt and pepper to taste

1 pound linguine or spaghetti

Freshly grated Parmesan cheese

In medium skillet, heat oil over medium heat. Add garlic and sauté‚ until golden, but not browned. Add clams, clam liquids, wine, parsley, oregano, salt and pepper. Bring to a boil and simmer until liquids are reduced, about 10 minutes.

Meanwhile, cook pasta according to package directions for al dente. Drain; add to sauce. Toss well and cook about one minute. Serve, passing the Parmesan cheese.

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