---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mike’s Linguini with Clams
  Categories: Italian, Pasta
       Yield: 2 servings
  
       3 T  Best olive oil you can buy.         1 cn Minced clams-Grotons 6? oz
       4 ea Large garlic cloves, pressed        1 bn Linguini for 2 appetites
       1 T  Dried, reconstitued parsley              -Approx 1/4 of a 16 oz pkg
            Freshly ground black pepper              Grated parmesan to taste
  
   Get the water salted and boiling and ready for the linguini.  Put the
   parsley into a container with an equal amount of water to get it looking
   like reconstituded parsley.
   
   Put the olive oil in a sauce pan, press the garlic into the oil, bring to
   a heat that just gets the garlic to bubbling, then turn down to kinda
   simmer for 2 minutes or so. We do not want the garlic to turn brown. Get
   the oil and garlic off the heat if pasta is not done.  When the pasta is
   done, drain the pasta.  Throw the pasta into the pan with the garlic oil,
   add the parsley and grind black pepper over the top. Bring up the heat
   enough to insure that all is warmed to serving tempature. Then add the
   drained clams.  Add the clams last as they will tend to get tough if
   heated too long. Mix well and serve. Adjust garlic and pepper to taste.
  
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