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Linguine with clam sauce Recipe

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This recipe for Linguine with clam sauce, by , is from Katie's Cookbook, May 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
mary amundson
Added: Sunday, May 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound dried linguine
3 T. extra-virgin olive oil
1 clove garlic, thinly sliced
3 beefsteak tomatoes, diced
1 cup dry white wine
1/4 tsp. red pepper flakes
Kosher salt
20 clams (such as littleneck or Manila), rinsed
1/4 cup fresh tarragon, chopped
Crusty bread

Directions:
Directions:
Cook the linguine according to the package directions. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the tomatoes, wine, red pepper and 3/4 tsp. salt and bring to a boil. Add the clams, cover, and cook until they open, 5-7 minutes. Discard any unopened clams. After draining the linguine, return it to the pot and stir in the clams and sauce. Divide among individual bowls and top with the tarragon. Serve with crusty bread.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
At the store, select tightly closed clams with shells free of chips and cracks. At home, remove the clams from the bag so they can breathe. Keep them on ice in the refrigerator, covered with a damp cloth, until y9ou're ready to cook.
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