Preparation:
Get the water salted and boiling and ready for the linguini. Put the parsley into a container with an equal amount of water to get it looking
like reconstituded parsley.
Put the olive oil in a sauce pan, press the garlic into the oil, bring to a heat that just gets the garlic to bubbling, then turn down to kinda simmer for 2 minutes or so. We do not want the garlic to turn brown. Get
the oil and garlic off the heat if pasta is not done. When the pasta is
done, drain the pasta. Throw the pasta into the pan with the garlic oil, add the parsley and grind black pepper over the top. Bring up the heat enough to insure that all is warmed to serving temp. Then add the drained clams. Add the clams last as they will tend to get tough if heated too long. Mix well and serve. Adjust garlic and pepper to taste. |
