Ingredients
1 pound linguine
3 cloves fresh garlic, crushed
2 sprigs fresh parsley, chopped
3 tablespoons olive oil
1 can (10 oz) whole baby clams
3 oz black walnuts
2 oz cream
1/4 cup parmesan, grated
Directions
Cook pasta in a large pot until al dente. Rinse and set aside. Add olive oil to deep fry pan and sauté garlic to bless the oil, then add black walnuts and cook long enough for walnuts to give up their oil; this will make a foam in the pan. Then add the parsley and cook 1 minute, add clams, cook until boiling. Then reduce heat to just keep the sauce warm. Add linguine, cook 3 minutes, then add cream and parmesan. Toss until has become part of the sauce.