LINGUINI WITH CLAM SAUCE

(entree)

This is about as easy and fast as it gets. I love things like this - very little work, yet huge payoff.

INGREDIENTS

* Olive Oil
* 1 Large Clove of Garlic
* 1 Can of Minced Clams
* Parsley
* Salt, Black Pepper and a Red Pepper Flakes
* Linguini or Angel Hair Pasta
* Romano Cheese (optional)

 

Finely chop a half a handful of parsley, and slice (or chop) the large clove a garlic.

Heat a liberal amount of olive oil in bottom of large skillet, use a low-medium heat setting. Add the garlic - do not let the garlic burn.

When the garlic is sautéed properly, add the can of minced clams and the juice from the can. Also add the parsley, some salt (the clam juice is somewhat salty, so be careful), lots of black pepper and a very light sprinkling of red pepper flakes.

I suggest trying to find a linguini that is rather thin (Di Cecco brand is a good one), Capellini is also an adequate choice for this dish. As always, be sure to salt your pasta water and don't overcook it.

Some say that it's not right to put cheese on a seafood dish, but personally, I like a little Romano on this one.

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