"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Linguine with Clam Sauce (Vongole!) Recipe

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This recipe for Linguine with Clam Sauce (Vongole!), by , is from Book Club Moms of Walnut Creek 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!

Contributor:  
Contributor:  
Mary Porfido

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. of pasta
1/3 c. extra virgin olive oil
3 cloves garlic, crushed
2 7 oz cans minced clams with juice
1/3 c. heavy whipping cream
Optional: whole fresh clams (15-30)

Directions:
Directions:
- Saute garlic in a large skillet until golden.

- Add clams and juice to skillet. Cook on low 10 mins.

- Add whipping cream before serving. Add/sprinkle Tarragon or Italian parsley

- PASTA - cook according to instructions.

** Optional - Add 3-5 steamed (OPEN) whole fresh clams to each bowl
I usually steam in a broth with garlic and Italian seasonings.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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