"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Clam Linguini Recipe

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

Grandma Marie
Added: Friday, March 6, 2009


1 tablespoon parsley chopped finely
3 cloves garlic, minced finely
1/4 cup olive oil
1/4 cube butter
1-7 oz can minced clams, undrained
1 cup water
salt and pepper to taste
1 lb linguini
3 qts. water
1 tsp. salt
1/2 tsp. oil

Add parsley and minced garlic to olive oil an butter and melt over low heat, and add the clams and clam liquid, water and salt and pepper. Simmer on very low heat for 1 hr.

Bring water to a boil with salt and oil. Add linguini and cook according to it's pkg. directions. Drain pasta and sprinkle with Parmesan cheese. Pour clam sauce over linguini and serve immediately.

Note: you may also use fettuccini, if you wish as the pasta for this clam sauce.




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