"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Linguine with White Clam Sauce Recipe

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This recipe for Linguine with White Clam Sauce, by , is from The Harkins/Woytkosky/Suppon/Pozza Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne Bennett
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c olive oil 1T chopped parsley
1/2 stick butter 1/2 lb. chopped mushrooms
2 slices thick bacon diced 3 cans chopped clams
1/2 t red pepper flakes 2 + T flour
1/2 t black pepper 1/2 c white wine
1 T chopped garlic 1/2 lb cooked linguine

Directions:
Directions:
Cook oil, butter and bacon until bacon is crisp. Add peppers, garlic and parsley -- saute 2 minutes. Drain clams reserving liquid. Add clams & sprinkle with flour. Stir. Add sauted mushrooms, wine, & clam liquid. Serve over hot, cooked linguine. Garnish with grated Parmesan cheese and additional red pepper, if desired.
Recipe can be doubled.

Number Of Servings:
Number Of Servings:
3 to 4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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