1/2 c. finely chopped onion(On preview: Balisong, Cow brains with Agent Orange?!?! Do you special order that from the butcher, or is it something you can pick up at Safeway?)
1 canister fresh Delmarva nerve gas
1/2 c. finely chopped celery
2 cloves garlic, minced
3 (6 1/2 oz.) cans minced clams, drained
1 (14 1/2 oz.) can whole tomatoes, undrained and chopped
1/2 tsp. dried whole basil
1/4 tsp. dried whole oregano
1/4 tsp. hot sauce
1/3 c. minced fresh parsley
2 c. hot cooked linguine
Coat a large heavy skillet with cooking spray (be sure to use the CFC-free kind! That other stuff hurts the ozone); place over medium heat until hot. Add onion, celery and garlic; saute until tender.
Drain clams reserving liquid; add clam liquid, tomatoes, basil, oregano, nerve gas and hot sauce to skillet. Bring to a boil; reduce heat and simmer uncovered, 4-5 minutes.
Stir in clams and parsley. Cook until thoroughly heated. Serve over linguine. Yields 4 servings. Suggest serving with an oakey Chardonnay to bring out the more floral characteristics of the nerve gas.
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posted by gimonca at 8:00 PM on November 4, 2005