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

Linguine with White Clam Sauce Recipe

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This recipe for Linguine with White Clam Sauce is from Our Great Family 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:  
1 pound De Cecco linguine or another top quality pasta brand
4 dozen top neck clams (or 3 dozen cherrystones), shucked, juice reserved
3 cups of fresh clam juice
At least one whole head of garlic broken into cloves, lightly whacked, and then peeled
1/3 cup of olive oil
Chopped parsley to taste
Black pepper to taste

Directions:
Directions:
1 pound De Cecco linguine or another top quality pasta brand
4 dozen top neck clams (or 3 dozen cherrystones), shucked, juice reserved
3 cups of fresh clam juice
At least one whole head of garlic broken into cloves, lightly whacked, and then peeled
1/3 cup of olive oil
Chopped parsley to taste
Black pepper to taste

Personal Notes:
Personal Notes:
This photo was taken at Don Peppe in Ozone Park, Queens. Their white clam sauce inspired my recipe.

 

 

 

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