9:44 AM 3/22/98
rfc

Clam sauce:

2 cans of minced clams (the little can's about 6-8 ounces)
2-3 tablespoons olive oil
2 cloves garlic pressed
4-5 tablespoons minced italian parsley (fresh if you can, Mine was
    frozen so I just cut it up with scissors!)
1 tablespoon flour
1/2 cup white wine
white pepper
red pepper flakes

Heat olive oil in a large pan (I used the wok).  Add garlic and parsley,
stir for 10-30 seconds, add flour and mix well (30 seconds or so).  Add
clams and their juice.  Add the wine and bring to a simmer then turn
down immediately, while the pasta cooks, you still want a fair amount of
liquid in the pan.  Start linginue cooking and cook until *just* al
dente.  Drain and add to the sauce in the "wok" or saucepan, add white
pepper and red pepper flakes to taste.  Turn up the heat. Toss for 3
minutes and serve.  (the reason I toss it so long is that the pasta
tends to soak up the juices from the sauce, so the flavor of the pasta
is really good, without alot of juicy sauce or too many clams.  I used
about 1/3 to 1/2 pound of linguine and there is enough leftover for one
meal (either bernie or me, depending on who gets to it first :-) ).
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notes...
add clams at the end with the juice or not depends if you wish the sauce to be jucie or not


