Linguini with Clams
Serves 2

borrowed from Let's Eat with Jim and Nancy, then reduced by factor of 4

1/4 cup olive oil
1/2 cups fresh parsley, chopped
1/2 Tbsp olive oil
1 1/2 Tbsp Parmesan cheese, grated plus extra for final garnish
2 cloves garlic, pressed
1/4 Pimento, chopped
1/4 cup fresh basil
1 small red chili pepper, finely chopped
1/2 Tbsp oregano
Salt and pepper to taste
1 can clams or fresh (reserve liquid)
8 oz linguini (fresh if possible)

Place olive oil in large pan and heat slowly. Add chili pepper,
chopped onion, and garlic. Cook slowly for about 30 minutes or
until onions are very soft. Add basil, oregano, salt and pepper
and liquid from clams. Continue to simmer until some of the liquid
is cooked down. Keep warm. Cook pasta. In the meantime, add the
clams, parsley, and cheese to the sauce and simmer at low heat for
about 5 minutes. Add chopped pimento if desired. After draining
pasta, stir into the sauce and toss. Sprinkle generously with
grated cheese and serve directly from the skillet.

Marsha Sears, S/V Spirit. Marsha has a way with linguini, especially
when there is a good clam harvest as in Bahia Los Angeles.