"Those who forget the pasta are condemned to reheat it."--Unknown

Pasta with Clam Sauce Recipe

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This recipe for Pasta with Clam Sauce, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill St. John
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 (10oz) cans baby clams
Olive oil
2 Tbs butter
6 cloves garlic, minced
4 Tbs chopped parsley, (preferably Italian flat leaf)
1 1/2 lbs semolina pasta

Directions:
Directions:
Strain clam juice from clams (reserve clams) into saucepan, and heat until liquid is reduced by half. Into medium skillet, pour enough olive oil to cover the bottom of pan. Add butter, garlic and 2 tablespoons of parsley. Cook over a low flame until garlic is transparent. Add the reduced clam juice, increase heat and let mixture come to a boil. Add clams and the remaining parsley, and cook until clams are just heated through. Do not overcook or clams will become tough. Pour over hot drained linguine. Serves 6.

 

 

 

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