Updated 10/04/2012 05:00 AM
Recipe: Linguine with White Clam Sauce
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one 1- pound box linguine
four 6 1/2-ounce cans chopped clams
1/4 cup extra virgin olive oil
2-3 large cloves garlic, peeled and minced
1/3 cup chopped fresh parsley
grated parmesan cheese for garnish
Get a large pot of water going for cooking the linguine and do any knife work involved with the parsley and garlic.
When the water comes to a boil, add a pinch of salt and a splash of olive oil, add the 1-pound box of linguine, stir that around and tuck it down into the water and adjust the heat so that it is nicely simmering along.
Make sure the linguine is not sticking together and then add about 1/4 cup extra virgin olive oil to another large heavy bottomed pan and saute 2-3 large minced cloves of garlic on medium to medium high heat for a minute or so, and then add just the juice from the 4 cans of clams.
Adjust the heat on the clam juice so that it is gently boiling along as the pasta is cooking, the pasta will take about 10 minutes.
Once the pasta is just about al dente, add the chopped clams to the pot with the clam juice and add about 1/3 cup chopped fresh parsley leaves, and stir that in and let it cook along for a minute or so and turn the heat off.
Drain the pasta really well when it's done but don't run any cold water over it, although you could add a little oil to keep it from sticking together and then divide it up into bowls, ladle some of the clam sauce over the top, and finish with a little more extra virgin olive oil and a sprinkling of grated parmesan cheese.
For a more decadent version, add a couple Tbs of butter to the olive oil at the beginning of the recipe.