LINGUINE WITH CLAMS

Dan futzed with this recipe for years, but wasn't quite happy with it. When we were in Italy, he was so taken with the dish in one restaurant, he sent his compliments to the chef. As we were eating dessert the chef came out and revealed what was missing in Dan's recipe: anchovies. When we got back home Dan added the anchovies and, sure enough, it was fabulous and Dan was very happy. Probably the quickest and easiest of all of Dan's recipes, and one of his favorites.

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(Makes 2 servings.)

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OLIVE OIL

4 cloves GARLIC

3 TBSP BUTTER 0R MARGARINE

4 ANCHOVIES

1 can GORTON'S MINCED CLAMS WITH HALF THE JUICE

1 pinch SALT

LINGUINE

PARSLEY

 

COOK LINGUINE IN SALTED WATER.

 

QUICKLY SAUTE GARLIC AND ANCHOVIES IN OLIVE OIL AND MELTED BUTTER IN PAN. DO NOT OVERCOOK!

 

DRAIN CLAM JUICE INTO CUP THEN ADD DRAINED CLAMS TO PAN, JUST BEFORE SERVING.

 

DRAIN PASTA, POUR CLAM JUICE OVER IT THOROUGHLY, THEN ADD TO PAN AND TOSS AND SERVE.

 

GARNISH WITH PARSLEY AND SERVE WITH CRUSTY BREAD AND SALAD.

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