"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

Clam Linguine Recipe

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

Dora Perry
Added: Saturday, October 6, 2007


3/4 lb Linguine
2 - 6 1/2 oz cans of Diced or Minced Clams (drained but reserve liquid)
1 cube butter
1 small onion chopped fine
4 medium garlic cloves
1/2 c White Wine
1/4 c olive oil
Parmesan Cheese
Lemon wedges
Salt & Pepper to taste

In a fry pan saute garlic, parsley and onion in the butter.

Boil pasta according to package directions with a little olive oil in the water.

Drain and toss pasta with drained clams, sautéed parsley, minced garlic and onion. Add pepper to taste and reserved clam liquid.

Swish white wine in a fry pan and add pasta tossed with sauce.

Toss and serve with Parmesan cheese and lemon wedges.

Note: You could put clams in fry pan and heat before adding to pasta if you wish.




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