"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Linguine with White Clam Sauce Recipe

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

Contributor:  
Contributor:  
Michael & Dana Heistand
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
1/4 c. olive oil
4 cloves garlic, minced or pressed
3 cans (6 1/2 oz. each) chopped clams
1 tsp. oregano
1 tsp. dry basil
1/2 tsp. crushed red pepper
1 1/2 c. fresh chopped Italian parsley
1 lb. linguine
grated Parmesan cheese



Directions:
Directions:
In medium saucepan, melt butter into olive oil over medium-low heat. Add garlic and cook until golden, do not let garlic burn. Drain juice from 2 cans of clams into butter mixture; reserve juice from third can for other uses or discard. Add oregano, basil, red pepper, and parsley to pan; simmer for 5 minutes. Add drained clams and heat through.

Meanwhile, following package directions, cook linguine in salted water until al dente; then drain.

Toss clam sauce with linguine and top with freshly grated Parmesan cheese.

Number Of Servings:
Number Of Servings:
5-6
Personal Notes:
Personal Notes:
Serve this pasta dish with a balsamic vinaigrette salad and a glass of merlot. Bon appetit!

 

 

 

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