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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Linguine with Clam Sauce Recipe

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This recipe for Linguine with Clam Sauce is from Marcia's Birthday Cookbook, 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:  
3 cloves garlic, minced
2 tablespoon unsalted butter
2 tablespoon olive oil
2 (6½ oz. each) cans chopped clams
1 (8 oz.) bottle clam juice
¼ c. chopped parsley
1 tablespoon sour cream
Salt and pepper to taste
1 pound linguine
Directions:
Directions:
Cook linguine according to package directions.

Drain clams, retaining liquid.

In a large saucepan, combine butter and olive oil. Heat until butter is melted. Add garlic and saute for a short time, you do not want it brown, more to flavor the oil/butter mixture. Add all of the clam juice, both from the bottle and reserved from the canned clams. Bring to a simmer. Simmer for 15 minutes. Add reserved clams and parsley. Whisk in the sour cream until well combined. Cook another minute. Season to taste with salt and pepper.

Toss with hot linguine.

Serves 4
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You know this is my absolute favorite dish ever. This is what I have created after years of experimentation. It says 4 servings but I could seriously eat half of this.

 

 

 

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