CoilyGirl
Gold Member
- #1
Thread Owner
But...you have to love garlic.
2 small cans of minced or chopped clams
3 cloves of pressed garlic
2 and a half to 3 TBS. extra virgin olive oil
I small to medium diced white onion
Juice and zest of one large lemon( I use a micro plane for zesting)
Red pepper flakes
Fresh chopped flat leaf parsley
Fresh Romano or Parmesan cheese grated
Linguini cooked al dente
Heat the olive oil and red pepper flakes in a skillet for a little bit and then throw in the onion until it gets softened a bit,following with the garlic briefly,and then all the rest of the sauce ingredients except for the parsley and throw that in at the last second or two. Cook just until heated and then serve over the hot linguini.
2 small cans of minced or chopped clams
3 cloves of pressed garlic
2 and a half to 3 TBS. extra virgin olive oil
I small to medium diced white onion
Juice and zest of one large lemon( I use a micro plane for zesting)
Red pepper flakes
Fresh chopped flat leaf parsley
Fresh Romano or Parmesan cheese grated
Linguini cooked al dente
Heat the olive oil and red pepper flakes in a skillet for a little bit and then throw in the onion until it gets softened a bit,following with the garlic briefly,and then all the rest of the sauce ingredients except for the parsley and throw that in at the last second or two. Cook just until heated and then serve over the hot linguini.
