"Hunger is the best sauce in the world."--Cervantes

Linguine with White Clam Sauce Recipe

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This recipe for Linguine with White Clam Sauce, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christina Rippin
Added: Saturday, July 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup olive oil ( or 1/4 cup each olive oil and unsalted butter)
6 large cloves of garlic, minced
3 T. chopped fresh parsley or 1 T. dried
3 T. chopped fresh oregano or 1 T. dried
6 cans minced clams (7 1/2 oz)
1/2 cup dry white wine (optional)
Salt and Pepper to taste
Freshly grated Parmesan Cheese
Freshly ground pepper

Directions:
Directions:
In a medium skillet, heat oil and butter over medium heat. Add garlic and saute` until golden but not browned. Add clams, clam liquid, wine, parsley, oregano,salt and pepper. Bring to a boil and simmer until liquids are reduced, about 10 minutes.
Meanwhile, cook pasta according to package directions for al dente. Drain; place in large serving bowl. Pour hot clam sauce over pasta and toss well. Let sit until flavors blend, tossing occasionally for about 5 minutes. Serve, passing Parmesan and pepper.

 

 

 

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