- 1 lb. Linguine
- 13 oz. canned clams, minced
- 1 tablespoon extra virgin olive oil
- 1 large onion, minced
- 2 tsp garlic, minced
- ½ cup dry white wine
- ½ teaspoon hot pepper flakes
- ⅓ cup fresh parsley, minced
- 1 tablespoon lemon juice
ingredients
directions
1. Drain the clams, and save the juice. Set the clams aside. |
2. Heat the oil in a skillet, and sauté the onion and garlic for 3 to 5 minutes, or until they are soft. Season the vegetables with freshly ground black pepper, add the wine, and cook the mixture over moderately high heat to reduce the liquid by half. |
3. Add the reserved clam juice and the red pepper flakes, and cook the mixture to reduce the liquid to about 1/3 cup. |
4. Add the clams, parsley, lemon juice, and more pepper, if desired. |
5. Boil the the spaghetti in 4 to 5 quarts of salted water. When al dente, drain and serve onto plates. Top with clam sauce. |
Notes
 NOTES : From Jane Brody's Good Food Book |
Categories
Pasta & Pasta Sauces, Roundeye
