"The belly rules the mind."--Spanish Proverb

Linguine with Clam Sauce Recipe

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

Marian Williams
Added: Thursday, April 3, 2008


1 (12oz.) package linguine
2 (6 1/2 oz.) cans chopped clams
1 tbsp. butter
1/4 cup olive oil
1 (8oz.) package sliced fresh mushrooms
3 garlic cloves, minced
1/3 cup dry white wine (I use Simon Creek Chardonnay)
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh parsley
2 tsp. crushed Italian seasoning
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed dried red pepper
Garnish: freshly grated Parmesan Cheese

1. Cook pasta according to package directions. Drain and
return to pot; set aside. 2. Drain clams, reserving juice. 3.
Melt butter with oil in a large skillet over medium heat; add
mushrooms and garlic, and saute 5 minutes or until
mushrooms are tender. Add clams, white wine, basil, and
next 4 ingredients; cook, stirring often, 5 minutes. 4. Stir
reserved clam juice into pasta in pot; cook over medium heat
5 minutes. Remove from heat; add mushroom mixture,
tossing to coat. Garnish, if desired.




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