Page 62 - FLIPBOOK NEW

LINGUINE WITH WHITE CLAM SAUCE

Ingredients
1 package liguine
1/4 cup white wine
3 garlic cloves minced

or 1 tablespoon prepared minced garlic
1/2 cup olive oil
1/2 cup fresh or dried parsley
1/2 teaspoon black pepper
dash of salt
3 cans about 6-7 ounces each
minced clams not drained
1 teaspoon lemon juice
1 teaspoon lemon zest

Instructions
Cook pasta according to directions. Drain liquid o linguine but do not rinse! Have
sauce already prepared by putting oil in pan and slightly sauté the garlic. Then add
the rest of the ingredients and cook over low heat for about 5 minutes. Add linguine
to sauce and toss until all is covered. Let sit for 2 minutes and then serve.

FRESH CLAMS IN SHELL
First rinse thoroughly to remove sand. Add rinsed clams to a pot and add water about
half way up through the layered clam shells. Add white wine and lemon zest. Cover
and bring to a boil. Boil until all the clams open.

JOSEPH MAZZOLA’S WHITE CLAM SAUCE

Ingredients
3 51oz can of chopped clams 1 package chicken soup
21 cloves garlic chopped 3 cups chopped onions
1 ¼ cup of olive oil 1½ pound butter

1/2 cup chopped celery 1/2 cup chopped parsley
2 teaspoon salt 2 teaspoon oregano
pepper to taste 4 pounds linguine
3 cups clam juice to make the chicken soup

Instructions
Sauté onions, garlic and celery in olive oil. Add clams and lightly sauté and then add
the rest of the ingredients with the butter and parsley last. Cook linguine and do not
rinse. Add clam sauce and toss.

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