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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 Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Joyce
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup olive oil
8 cloves garlic, thinly sliced
3 pound littleneck clams, scrubbed
1/4 cup plus 2 tablespoons chopped fresh Italian parsley
1/2 cup white wine
1/4 cup fresh lemon juice
1 pound pasta

Directions:
Directions:
Heat oil in large skillet - add garlic and saute until light brown. Add clams and 1/4 cup chopped parsley; stir 2 minutes. Add wine, simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open. About 6 minutes. Discard clams that do not open.

Cook pasta. Add pasta to clam mixture and toss to coat. Season with salt, pepper and remaining parsley.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Sometimes I use canned minced clams, but much better with fresh clams.

 

 

 

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