Real Food: Linguine with Clam Sauce

This is a recipe that my mom gave me, and it is delicious! I would recommend sticking with either spaghetti or linguine noodles. We used some noodles shaped like planes, trains, and automobiles that we got for Christmas . . . they didn't work quite as well. The fresh lemon and zest is a MUST for this recipe!

Ingredients . . . I was one can short of clams; I had to adjust.

Brown spices and garlic with some EVOO and some flour.

Pour in clam juice and simmer.

Add clams last . . .

Meanwhile, you should have cooked the pasta . . . then add it too!

Serve and eat, super yummy!

4    61/4 ounce chopped clams in juice

1 pound spaghetti

* salt

1/4 cup olive oil

6 cloves garlic minced

1/2 to 3/4 teasp crushed red pepper flakes

1 teasp dried basil

1 tablespoon flour

1 1/2 teasp fresh lemon juice

1/2 teasp grated lemon zest

1/4 cup chipped fresh parsley

Over small bowl drain clams...... save the juice separately

Bring large pot of water to boil and salt lightly. Add pasta, cook according

to directions.

Heat olive oil in large skillet over med heat. Stir in the garlic, pepper flakes & basil and cook

for 30-45 seconds. Stir in flour and cook stirring for 1 minute. Add the lemon juice, zest, and clam juice

bring to a simmer; cook 1-2 minutes. When pasta is done add to skillet along with clams and parsley.

Toss well and serve immediately.