"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Clam Sauce Recipe

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This recipe for Clam Sauce, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Rudolph
Added: Monday, September 29, 2008


1/2 cup olive oil
4 garlic cloves, minced
1/4 tsp. hot red pepper flakes
2 (two) 6 & 1/2 ounce cans minced clams
1 cup chopped Italian parsley
12 Littleneck clams
1/2 cup water
1/2 cup white wine
1 garlic clove
1 pound linguine
Salt and freshly ground pepper to taste

In a large saute pan over medium heat, heat the oil and saute the garlic until golden. Add the red pepper flakes, minced clams and parsley, and simmer for 3 minutes.

Place the whole clams, water, wine and garlic clove in a separate pan. Bring to a simmer over high heat, lower the heat, cover, and steam the clams until they open.

Cook the linguine according to the package directions. Drain and add to the clam-and-parsley mixture. Toss well. Garnish with the whole steamed clams.

Makes 4 servings.




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