Ingredients
3 Tbs. olive oil
3 cloves garlic
3 plum tomatoes or 14 oz can of tomatoes
6 oz. can chopped clams
1/2 cup chopped parsley
12 oz. linguine
Preparation
Bring large pan of water to boil and cook linguine until al dente.
Heat olive oil over medium heat and saute the whole garlic cloves until lightly golden. Remove the garlic, it can be spread on toasted baguette for accompaniment to linguine, if desired. Reduce heat to low and add tomatoes and the juice from the chopped clams to the oil. Let simmer for 15 minutes and add the clams and chopped parsley. Toss the sauce with the linguine and serve immediately.
