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Linguine with White Clam Sauce Recipe

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

Contributor:  
Contributor:  
Kami Keeley

Category:
Category:

Ingredients:  
Ingredients:  
8 oz linguine
3 garlic cloves, minced
2 T olive oil
3 6.5-oz cans chopped clams (drain and reserve juice)
1/2 tsp dried crushed red pepper flakes
3/4 c white table wine
1/2 c chopped fresh parsley
1/4 c chopped fresh basil
2 tsp lemon juice
1 T butter

Directions:
Directions:
Prepare linguine according to package directions and keep warm. Saute garlic in hot oil in a large skillet over medium-high heat 1 - 2 minutes. Add reserved clam juice and crushed red pepper; bring to a boil, reduce heat, and simmer 5 minutes. Stir in clams, white wine, and next 3 ingredients; simmer 3 minutes. Toss with warm pasta and butter. Serve immediately.

 

 

 

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