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Ingredientes
- 4 lbs cooked pasta
- 1/2 cups minced garlic
- 1 1/2 cups extra virgin olive oil
- 48 oz clams in juice
- 2 Tbso marjoam
- 2 cups white wine
- 1 cup lemon juice
- 1/4 cup anchovy paste
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup fresh minced parsley
- 1 cup parmesan cheese
Direcciones
- Drain clams from juice - reserve juice, Heat oil and saute the garlic with the anchovy paste and marjoam. DO NOT BROWN the garlic.
- Add the wine, lemon juice, clam juice, and cook to reduce by half the volume. Add salt and pepper.
- Re-heat the pasta, add the clams to the liquid, and taste for seasoning.
- In batches for service, mix the clam mixture with pasta, top with parmesan cheese and garnish with minced parsley.
