Linguine With Clam Sauce-White(Linguine Con Vongole Bianco) - cooking recipe

Ingredients

4 cloves garlic
1/2 c. olive oil
3 doz. clams, washed and shucked (save juice)
1/8 tsp. red crushed pepper (optional)
1/4 c. fresh parsley, minced
1/4 c. white wine (optional)
1/4 tsp. white pepper
1 lb. linguine

Preparation

In medium saucepan
heat
oil
and
saute
garlic until golden brown.
Remove
from
oil and discard.
Remove oil from heat while you
prepare
clams.
Strain
juice through several layers of cheese cloth
and
set
aside.
Wash and chop clams; set aside. Heat oil
and
pour clam juice into oil.
Bring to boil and add red pepper, parsley, wine (optional) and pepper. Boil for 2 to 3 minutes.
Add
clams
and bring back to boil. Cover and remove from
heat.
Let sit until linguine is cooked according to package
directions.
Cook
linguine
in
salted water and when cooked \"al dente\", drain.
Pour clam sauce over linguine
and serve
immediately.
Sprinkle
with
additional parsley.
Makes 4 to 6 servings.