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Linguine with White Clam Sauce
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Probably the best you will ever had, family recipe given to me by my Mom.



  • 2 large cans whole clams, chopped
  • 8 cloves garlic
  • 1/2 cup (125 ml) olive oil
  • small bottle of clam juice
  • oregano, to taste
  • 1/2 cup (125 ml) fresh parsley, chopped
  • black pepper, to taste
  • 1 lb (.5 kg). linqiuni or spaghetti
  • locatelli or parmesan cheese, grated
  • Cook pasta according to directions, best as al dente.
  • Meanwhile in electric frying pan or large skillet, saute garlic, with parsley and black pepper.
  • Add clam juice, heat to boiling, then turn down heat.
  • Add clams but, DO NOT BOIL.
  • Put pasta in large bowl and pour sauce over it, then toss.
  • Add oregano to taste.
  • Serve immediately with grated locatelli or parmesan cheese.

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