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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Linguine and Clams Recipe

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This recipe for Linguine and Clams is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12-ounce) package linguine
3 tablespoons butter
5 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon salt
1 (8-ounce) bottle clam juice
2 (6 1/2-ounce) cans minced clams, undrained
24 littleneck clams, scrubbed
1 cup finely chopped parsley
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
Lemon wedges (optional)
Directions:
Directions:
Cook linguine according to package directions, omitting salt and fat. Set aside. Melt butter in a large skillet over medium heat. Add garlic to pan; cook 3 minutes or until golden. Stir in wine, salt, and clam juice. Drain minced clams; add juice to pan (reserve minced clams). Simmer for 5 minutes. Add littleneck clams; cover and cook 3 to 4 minutes or until the shells open. Remove from heat, and discard any unopened shells. Add reserved minced clams, parsley, lemon juice, and pepper. Place pasta in a large bowl. Add clam mixture to pasta, and toss well. Serve with lemon wedges, if desired.
Number Of Servings:
Number Of Servings:
6

 

 

 

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