Salsa alle Vongole
Heat in skillet until garlic is lightly browned
1/4 C olive oil
1 clove garlic, sliced thin
Stir in slowly
1/4 c water
Stir in
1/2 t chopped parsely
1/2 t salt
1/4 t oregano
1/4 t pepper
Add slowly
1 c (8 ox. can) little neck whole clams with juice
Cook until clams are heated through. Serve with linguini.
About 1 1/2 c sauce.
No comments:
Post a Comment