Linguine with White Clam Sauce

Source: Bon Appetit, Feb 1995

• 2 tablespoons olive oil
• 1/2 cup chopped fresh parsley (preferably Italian)
• 8 garlic cloves, chopped
• 4 6 1/2-ounce cans chopped clams, drained, juices reserved
• 1/2 cup whipping cream
• 1/4 cup dry white wine
• 1 tablespoon white wine Worcestershire sauce
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon cayenne pepper
• 1 pound linguine, freshly cooked
• Grated Parmesan cheese (optional

1. Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and saute until garlic just begins to color, about 45 seconds.
2. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes.
3. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes.
4. Season to taste with salt and pepper. Serve, passing Parmesan, if desired.

• Makes about 4 servings.