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PASTA

Preparation - Easy
Serves 4

A surprisingly tasty sauce. Have a few cans of chopped clams in the larder and you will always have a meal in an emergency or a quick supper.

• 2-6.5 oz cans chopped clams
• 4 T extra virgin olive oil
• 3 or 4 T fresh parsley, chopped
• 5 cloves garlic, quartered or halved
• 1/2 hot red chili pepper or more to taste (or hot pepper flakes)
• 3/4 to 1 lb linguine

1. Heat olive oil over medium heat in a pan large enough to eventually also accommodate the pasta.
2. Add garlic and brown lightly.
3. Add hot pepper and parsley, and simmer for 2 minutes or so.
4. Add clams along with 2/3 of the clam juice and simmer over medium-low heat for about 4 minutes until liquid has been reduce a by a 1/3 or so. (If you prefer a wetter sauce, reduce less.)
5. Meanwhile, cook the pasta.
6. Remove when al dente.Drain.
7. Add to the pan with the sauce and toss well.
8. Serve.

Great with a tomato salad.

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