"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nick's Clam Linguine Recipe

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This recipe for Nick's Clam Linguine, by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Blaylock
Added: Wednesday, January 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup olive oil
1/2 cub butter
1/4 cup fresh Parmesan cheese, grated
2 cans clams
1/2 bottle clam juice
Parsley
Chopped garlic (lots), to taste
Linguine noodles

Directions:
Directions:
Prepare linguine as directed on package. Meanwhile, drain clams - reserve juice. In large saucepan, combine olive oil, butter, Parmesan cheese, clam juice (from cans and bottle), parsley and garlic. Cook for 10 minutes or until the garlic is tender. Add clams and cook for 1 minute. Do not overcook. Toss with linguine. Top with Parmesan cheese.

 

 

 

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