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                            Sicilian White Clam Sauce - 2 ways.   
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       Sicilian White Clam Sauce - 2 ways.   
       Serves 4   
      
       #1:   
       1 cup extra-virgin olive oil   
       2 cans whole baby clams   
       4 cloves garlic, minced   
       2 cans water (use the cans from the clams)   
       2-3 Tablespoons chopped flat-Italian parsley leaves   
       dash red pepper flakes   
      
       1 pound linguine   
       freshly ground black pepper   
      
       Put about 1 cup virgin olive oil in the bottom of a 2 1/2 quart sauce pan.   
       The oil should be about 1 inch high or so.  Add the garlic and saute just   
       until golden.  Add a pinch of red pepper flakes.  Drain the clams,   
   reserving   
       the clam juice.  *Add the clams to the oil and saute briefly.  Add the clam   
       juice from the cans, then fill the cans with water and add the water to the   
       sauce.  Grind some black pepper into the sauce.  Simmer for 10 minutes.  Do   
       not overcook.   
      
       Boil linguine for 7-9 minutes in salted water, you want it "al dente".   
   Toss   
       the linguine with a small amount of sauce to prevent it from sticking and   
       place on a large platter.  Serve the linguine with the hot clam sauce and   
       plenty of grated locatelli pecorino cheese.   
      
       #2:   
       Follow #1 above, but add 1/4-1/2 cup butter to the sauce when you add the   
       *clams..  You can use chopped clams with this variation.   
      
      
      
      
      
      
       FIDOGAZETTE  Vol 14 No 18    Page  3         May 13, 2020   
      
      
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