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Linguine with White Clam Sauce Recipe

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

Karen Pretti
Added: Thursday, January 1, 2009


2 T. olive oil
1/2 c. chopped fresh Italian parsley
8 garlic cloves, chopped
4 6 1/2-oz cans chopped clams, drained, juices reserved
1/2 c. whipping cream
1/4 c. dry white wine
1 T. white wine Worcestershire sauce
1/2 t. garlic salt
1/4 t. ground white pepper
1/4 t. cayenne pepper
1 lb. linguine, freshly cooked
grated Parmesan cheese

Heat olive oil in heavy large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and saute until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about10 minutes. Add chopped clams and fresh linguine to pot and toss until sauce costs pasta thickly about 5 minutes. Season to taste with salt and pepper. Serve passing Parmesan, if desired.




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