"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Linguine with Lemon Clam Sauce Recipe

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This recipe for Linguine with Lemon Clam Sauce, by , is from Generations of Love, Memories and Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Shiver
Added: Monday, September 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c chopped onion
1 clove garlic, finely chopped.
2 tbsp butter
2 tbsp olive oil
2 (6 1/2 oz ) cans chopped clams drained, reserving liquid.
2 tbsp lemon juice from concentrate
1/2 tsp. cracked pepper
1 bay leaf
1/2 lb. Linguine cooked until done.
Grated Parmesan cheese

Directions:
Directions:
In medium skillet, cook onion and garlic in butter and oil until golden. Add reserved clam liquid, lemon juice, pepper and bay leaf. Bring to boil and simmer uncovered for 5 minutes. Stir in clams and heat through. remove bay leaf ; serve with hot linguine, cheese and additional pepper.

Personal Notes:
Personal Notes:
Toss the linguine at the refrigerator, if it sticks then you know it is done!

 

 

 

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