l pkg. (l6 oz.) fresh or dried linguine
4 qts. water
l tbsps. salt
Chopped fresh parsley
Cook pasta according to directions.
For Clam Sauce:
l/4 cup olive oil
3 cloves garlic, finely chopped
l can (28 oz.) imported pear shaped tomatoes, drained and chopped
l small red chili, seeded and finely chopped
l pt. shucked fresh small clams, drained and choppped (reserve
l tbsps. chopped fresh parsley
l tsp. salt
Heat oil in l0″ skillet over med-high heat. Saute garlic in oil.
Stir in tomatoes and chile. Saute 3 mins. Stir in clam liquid.
Heat to boiling. Reduce heat. Simmer, uncovered, l0 mins. Stir in
clams, parsley and salt. Cover and simmer 30 mins., stirring
occasionally, until clams are tender. If using canned clams, do
not cook 30 minutes. Just cook until warmed through.
Serves 4. Makes about 2-l/2 cups sauce. Prodigy