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Linguine with Clams Recipe

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This recipe for Linguine with Clams, by , is from Leesa's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leesa Singer


Canned Chopped Clams - 1 can per person
Olive Oil,
Garlic, finely chopped or minced
Dried Oregano
Dried Basil
Worcestershire Sauce
White Wine (if you have it)
S/P to taste

Open and drain the clams. Reserve the liquid. You will be using a little more than half of it (using more as needed).

In a 10 inch skillet, melt butter with the olive oil (about 50/50) about 1 T. per person over medium heat. Add the garlic. After about a minute, add the dried herbs. Add a few splashes of Worcestershire and a couple drops of Tabasco. If using wine, now is the time to add a little. Let the sauce cook down a minute or two. Now add half of the reserved clam juice, being careful not to let any of the sediment that has settled at the bottom of the bowl into your sauce. Add S & P and adjust seasoning as needed. Keep warm over low heat.

Meanwhile, cook your pasta. I usually take it off the heat and drain about 30 seconds sooner than what the directions say. As the pasta drains, turn the heat back up on the sauce. Add the clams and the drained pasta. Toss together until combined, about a minute. Ready to serve.

My additions:
I add about a t. of Better Than Broth , Clam Flavor to the sauce. Also, I add freshly grated Parmesan which I have shredded on rasp as I'm tossing the pasta. It melts into the sauce and is delicious. Serve with Cesar Salad and some sourdough bread and you'll have a meal fit for a king!

Personal Notes:
Personal Notes:
This is the easiest recipe and such a yummy one to pull out of your hat at a moments notice. As long as you keep canned clams in your pantry, you're usually good to go!




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