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Linguini with Red Clam Sauce Recipe

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

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive oil
1/2 Tbsp Basil
3-4 cloves garlic minced
1 tsp oregano
2 dz littleneck clams
1-2 Bottles of clam juice
1/2 tsp crushed red pepper
4 cups tomatoes, crushed, with juices
Salt and pepper -- to taste
1 lb Linguine -- (Cooked al dente)

Directions:
Directions:
For Fresh Clams: In large saucepan over medium heat, combine the clams, cup dry white wine, 1 tbsp thyme, 1 tbsp oregano, 2 cloves minced garlic and tsp crushed red pepper flakes. Cover and cook 4-5 minutes, until the clams open. DISCARD any unopened clams. When cool enough to handle, remove the clams from their shells and coarsely chop; cover and set aside. Reserve the shells for garnish, reserve the cooking liquid separately. In hot oil in small saucepan cook garlic briefly w/o browning. Add basil, oregano, tomatoes and red pepper. Add salt & pepper to taste. Bring to boil and simmer about 20 minutes. Add clam juices and cook until sauce simmers. During the last 4 minutes of cooking, add the clams and heat through. Combine with cooked pasta toss and serve

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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