| LINGUINE WITH CLAMS |
|
|
|
1/2 cup Crisco Pure Canola Oil 3-4 cloves garlic, minced 1 pound clams, chopped 1-1/2 cups bottled clam juice Salt and pepper to taste 1/4 cup flat leaf parsley, washed and chopped 1 pound linguine Bring a large pot of water to a boil to cook the linguine. Heat the Crisco Pure Canola Oil in a large skillet over medium heat. Sauté the garlic, stirring often, until it becomes soft. Do not allow the garlic to brown. Add the pasta to the boiling water. Cook according to package directions. Add the clams and clam juice to the skillet with the cooked garlic, bring to a simmer, and cook about 6 minutes. Taste and add salt and pepper as needed. Stir in the parsley; mix well. Drain the pasta well, and toss it in the pot it was cooked in with about 1/2 of the clam sauce. Serve the pasta on individual plates and top each with the remaining sauce. Enjoy! |
