maybe this is what my college professor meant when he call me a 'contrarian'
touche', Professor Sailor
Linguine With Clam Sauce and Garlic Crisp-ettes
4 Tablespoons Oil
3 Cloves of garlic
3 Cloves of Garlic
1 Cup White Wine
2 Tablespoons Fresh Parsley
1 Teaspoon Each: Onion Powder, Oregano
4 Cans of Chopped Clams in Broth
1 LB Good Quality Linguine
heat oil over high heat. add sliced garlic until browned and crisp. remove the garlic crisp-ettes with a slotted spoon and lower heat to medium.
once the oil has cooled, add the second batch of garlic and lightly saute until soft. add the juice from the cans of clams, white wine and spices. simmer, covered for 20 minutes on low.
add the clams to the broth and continue to simmer
prepare linguine according to package directions
pour the sauce over the drained linguine, toss and serve with crusty garlic bread and a sprinkling of