Ingredients

• 2 cans chopped clams
• 2 bottles clam juice
• 2 cloves of garlic
• 2 tbsp. chopped parsley (fine)
• 2 tbsp. olive oil
• 1 chicken bouillon cube
• 1 lb. linguine

Method

Sauté the garlic in oil — do not brown. Add parsley, 2 cans of chopped clams, 2 bottles of clam juice, and add bouillon cube. Let simmer for five minutes. Boil pasta, drain, combine in a bowl with clam sauce. Serve with grated Romano or Parmesan cheese and hot pepper flakes.

Serves 4

– Laura Carcioppolo