6 ounces linguine (cooked)
1/4 cup olive oil
1/4 cup butter
3 T. parsley, chopped
3 tomatoes, peeled and chopped
2 cloves minced garlic
1/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon pepper
4 dozen small hard shelled clams, cleaned

Heat olive oil and butter. Add parsley, garlic and seasoning. Saute for 2-3 minutes. Then add the tomatoes and simmer for 10 minutes.

Cook clams in the water until they open. Remove clams and drain. Reserve the clam juice. Cut clams from shells. Pour reserved clam juice through a cheese-cloth, then add to the tomato sauce. Serve hot sauce over cooked linguine. Makes 4 servings.

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