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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Clams & Linquine Recipe

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This recipe for Clams & Linquine is from Patricia Caswall Delph Family 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:  
1 lb. linguine, cooked al dente
1-10oz can clams in broth
1 stick butter
Fresh garlic to taste; chopped, grated or pressed
1 cup cherry tomatoes, poked so they collapse quicker
Oregano or thyme
Olive oil
Red or white wine
Red pepper flakes, to taste
Chopped parsley, a few sprigs
Basil leaves
Romano or Parmesan cheese, grated
1 bottle clam juice, if necessary

Directions:
Directions:
Melt half the butter in the pan on medium heat with garlic and 2 TBS oil. When it starts to smell nice, add the tomatoes, oregano, pepper flakes, wine and contents of the clam can. Add the noodles and let them finish cooking in the sauce, adding parsley and basil along the way. If it starts to get dry, add more wine and clam juice as necessary. Turn off the heat, stir in grated cheese and remaining butter and serve.

Personal Notes:
Personal Notes:
One of my dads favorite meal. We always served it with a vegetable, salad, garlic bread and a glass of wine!

 

 

 

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