* Exported from MasterCook * Fireman's Linguine With Clam Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Italian Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - Chuck Ozburn HBWK07A - 2 cn Baby clams, whole (7 1/2 oz) - or 2 cups fresh minced - clams, with liquid 1/4 c Olive oil 1/4 c Butter 3 lg Garlic cloves -- minced 2 tb Parsley, fresh -- chopped 1 1/2 ts Salt 8 oz Linguine Parmesan cheese -- grated Drain canned clams, reserving 3/4 cup of liquid. Set aside. Slowly heat oil and butter in a skillet. Add garlic and saute until golden. DO NOT LET GARLIC BROWN! Remove skillet from heat. Stir in liquid, parsley and salt. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes. While mixture is simmering, boil linguine until al dente in 3 quarts water, 1 teaspoon salt and 3 tablespoons olive oil. ** Add clams to skillet after mixture has finished simmering. When linguine's done, drain and pour in contents of skillet, tossing well. Top with Parmesan and serve with fresh French bread and a good cold beer! ** Add one 8 ounce bottle of Snow's clam juice to the water and the clam flavor will permeate the pasta.. Source: Taught to me by an old Italian clam digger! From Chuck Ozburn's Database Downloaded from *P 09/18/1992 Formatted for M-M 12/14/1992 by Joe JPMD44A Comiskey - - - - - - - - - - - - - - - - - -