"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Linguine and Clam Sauce Recipe

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

Contributor:  
Contributor:  
Rosemarie Fahey
Added: Sunday, June 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, chopped
1 tsp garlic, minced
1/3 cup olive oil
3 cans minced clams (7 oz each)
1/2 tsp black pepper
3 tbsp parsley, finely chopped
1 lb linguine

Directions:
Directions:
Saute onion and garlic in olive oil (do not brown). Drain and reserve liquid from clams. Add half the liquid to onion and garlic. Simmer slowly about 1/2 hour. Add clams and remaining liquid, pepper and parsley. Stir to blend and cook about 5 minutes longer. Meanwhile, cook linguine in boiling water for about 9 minutes or to desired tenderness (check pkg for cooking instructions). Drain. Arrange linguine on heated platter and pour clam sauce over. Garnish with additional chopped parsley.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 Minutes
Personal Notes:
Personal Notes:
I put in all the clam juice at once.

 

 

 

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