Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Italian
Shellfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PHILLY.INQUIRER-----
1 pound Linquine
1/2 cup Oil cured black olives;
- pitted, chopped
1/4 cup Olive oil
4 Cloves Garlic, minced
Salt to taste
2 Cans Chopped clams -- drained
Hot red pepper flakes,
- to taste
1 6 ounce Jar Marinated artichoke
1/4 cup Fresh ground Locatelli cheese
Cook linquine in boiling water until al dente.
While pasta cooks, make sauce. Heat olive oil in skillet. When oil is
hot, add minced garlic. Saute garlic 1 minute. Add drained clams
(save the juice for soup). Drain and chop artichoke hearts in big
chunks; add to clam mixture with olives. If desired, add the marinade
from the artichokes as well.
Allow to simmer, uncovered, until pasta is done. Drain pasta and toss
with sauce, adding salt and red pepper flakes to taste. Sprinkle
freshly grated cheese over each serving.
