Linguine And Clams

1. 1

   Put the pot up for 1 pound of pasta.

2. 2

   Cover the bottom of pan with oil.

3. 3

   Half garlic cloves and saute being careful not to brown.

4. 4

   Add a handful of fresh parsley.

5. 5

   Now add bottle clam juice and about 1 dozen clams which have been opened, cleaned and cut in half.

6. 6

   (Be sure to strain the clam juice for sand.)

7. 7

   Bring to boil and shut off.

8. 8

   Pour over linguine which has been cooked al dente (not soft); add a pat of butter and top with Locatelli cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.