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Clam Linguine Recipe

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This recipe for Clam Linguine, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dora Perry
Added: Saturday, October 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb Linguine
2 - 6 1/2 oz cans of Diced or Minced Clams (drained but reserve liquid)
1 cube butter
1 small onion chopped fine
Parsley
4 medium garlic cloves
1/2 c White Wine
1/4 c olive oil
Parmesan Cheese
Lemon wedges
Salt & Pepper to taste

Directions:
Directions:
In a fry pan saute garlic, parsley and onion in the butter.

Boil pasta according to package directions with a little olive oil in the water.

Drain and toss pasta with drained clams, sautéed parsley, minced garlic and onion. Add pepper to taste and reserved clam liquid.

Swish white wine in a fry pan and add pasta tossed with sauce.

Toss and serve with Parmesan cheese and lemon wedges.

Note: You could put clams in fry pan and heat before adding to pasta if you wish.

 

 

 

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