"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pancho's Linguine and Clam Sauce Recipe

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This recipe for Pancho's Linguine and Clam Sauce, by , is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Villa
Added: Wednesday, September 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil
4 -5 cloves garlic, minced
basil (dried or fresh) to your taste
red pepper - to your tast
3 cans chopped clams (we use Gordon's)
2 cans baby clams (we use Geisha or 3 Diamond)
salt and pepper to taste
1 lb.linguine

Directions:
Directions:
Heat water in a large pan for the pasta. Saute garlic in oil until fragrant (don't brown!). Add basil and red pepper and the juice from all the clams. Let this mixture simmer while the water heats for the pasta. About 5 minutes before the pasta is cooked, add the clams to the sauce and let simmer until the pasta is ready.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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