NOTHING FOR DINNER

1 pound linguine
1/2 cup oil cured black olives, pitted, chopped
1/4 cup olive oil
4 cloves garlic, minced
salt to taste
2 cans (6 oz each) chopped clams, drained
hot red pepper flakes (to taste)
1 (6 ounce) jar marinated artichoke
1/4 cup fresh grated Locatelli (Pecorino Romano) cheese (to serve)

Cook linguine 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.

Servings: 4
Source: Philadelphia Enquirer