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NJ Style White Clam Sauce with Linguine Recipe

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This recipe for NJ Style White Clam Sauce with Linguine is from The Goodwill Cookbook Project, 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:  
The Sauce:

2 doz. fresh little neck clams
8 oz. clam juice
1/4 c. fresh parsley
1/8 c. white onion
1 large clove of garlic pressed
1 tsp. oregano
1 tsp. butter
2 tbsp. extra virgin olive oil
1/4 c. white wine

The Pasta:

1 lb Barilla Linguine
1/4 tsp sea salt
1/4 tsp extra virgin olive oil
Directions:
Directions:
The Saute:

-add clams,garlic,onion(allium sp.),olive oil
-oregano,parsley and butter
-saute med/low 10 min., add wine & juice
-slow simmer 15 min

The Boil:

-al dente
-as you like


The Dance:


-add the Sauce..
to the pasta..
..and Dine

..Then Tango
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
..enjoy

 

 

 

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