I use 1 to 2 cans per 1/4 lb. of pasta. It is imperative that you heat the sauce gently but do NOT boil the sauce. The clams will be tough if they are boiled. For an entree I would serve a pound for four people (1/4 lb. each). For a first course about 1/8th of a pound per person. We also feel that one should use more black pepper rather than less. Enjoy!
Ingredients
- 1 lb linguine
- 4 cans minced clams w/ juice
- 1/8 c. olive oil
- 2 T chopped parsley
- fresh ground black pepper to taste
- crushed red pepper (optional)
Directions
Put the oil in a small sauce pan and heat. Add the garlic and saute until it just starts to lightly brown. Add the clams with the juice. Add the parsley, black pepper and crushed red pepper. Heat through gently. Pour over the linguine that has been cooked and drained well. Toss and serve. Pass extra black pepper and red pepper but no cheese please.
Print this recipe
Submitted 6/13/05.
Source: Family Recipe
Submitted By: Linda Yoo
lyoo@mediaone.net
Linguine alla Vongole