LINGUINE WITH WHITE CLAM SAUCE|
1/4 c. olive oil
6 to 15 cloves of garlic
1 medium onion, French cut
3/4 c. dry white wine
1 1/2 c. clam juice
2 cans chopped clams
2 tsp. basil
1 tsp. oregano
1/2 tsp. red pepper flakes
1/4 c. fresh parsley, chopped
2 Tbsp. cornstarch mixed with
1/2 c. water to thicken
Put a large pot of water on to boil. Run garlic through
garlic press. Lightly saute garlic and onion in olive oil
until garlic just barely begins to turn brown. A turn or two
of fresh cracked pepper is a nice addition here. Raise heat
and add white wine, let bubble a minute to burn off alcohol.
Add clam juice, basil, oregano and red pepper flakes. Gently
simmer a few minutes. At the same time you add pasta to water,
put clams and parsley in simmering sauce. Heat thoroughly. If
you like your sauce "skinny" pour over pasta when done. If you
like your sauce to coat the pasta a little more thoroughly,
gently whisk in cornstarch/water mixture until desired consis-
tency is achieved. Top with grated cheese. Serve with tossed
salad, Italian bread and white wine.
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