Linguine With Clam Sauce-Red(Linguine Con Le Vongole) - cooking recipe

Ingredients

1/2 c. olive oil
4 cloves garlic
2 doz. clams, washed and shucked (save juice)
1/4 c. water
1/4 tsp. pepper
1/2 tsp. salt
1 (28 oz.) can tomato sauce
1/4 c. fresh chopped parsley
1/4 tsp. oregano
1 lb. linguine

Preparation

In medium saucepan
heat
oil
and
saute
garlic until golden.
Remove from
pan and discard.
Set oil aside.
Strain clam juice through
several
layers
of
cheese
cloth and set aside in separate bowl.
Wash
and
chop clams; place in separate bowl.
Add clam juice
and water to oil;
heat to a boil. Add rest of ingredients, except clams and cook on a medium low heat for 25 minutes.
Add clams and cook 2 to 3 minutes.
Turn off heat and keep
pan
covered,
until
linguine
is cooked, according to package directions.
Makes 4 to 6 servings.