LINGUINE WITH CLAM SAUCE


1-1 1/2 lbs. linguine noodles, cooked
3 (6.5 oz.) cans chopped clams with juice
1/2 cup heavy cream
1/2 c. pure olive oil
2 cloves garlic, minced 
1 tsp. Italian seasoning
salt and pepper 
grated parmesan cheese 


Cook pasta according to manufacturer's directions. Drain and set aside. Reserve cooking pot. In a medium saucepan, heat the olive oil, add the garlic, and saute until the garlic is slightly browned. (Make sure your oil is not too hot, as this will burn the garlic). Add the clams with the juice, and bring to a boil. Immediately remove from the heat, and add the seasoning and salt and pepper to taste. Cover. This allows the clams to cook, but not overcook, which can cause them to become rubbery. Let stand for about 10 minutes.

Return the pasta to the original pot, pour sauce over, and toss well. Cover and let set for a few minutes. Serve immediately topped with parmesan cheese, if desired.