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Linguine with White Clam Sauce
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Pasta dish with clams and olive oil

Sue Moscaritolo

  • 1/2 cup (125 ml) olive oil
  • 2 large cloves garlic, pureed
  • 1/4 cup (60 ml) finely chopped parsley, or 6 tsp (30 ml). of dried parsley
  • 3/4 tsp (4 ml). oregano or crushed basil leaves
  • 2 cans minced or whole baby clams
  • 1/2 cup (125 ml) dry white wine
  • 1 lb (.5 kg). linguine
  • Boil linguine in large pot while preparing rest of recipe.
  • Heat oil in large skillet.
  • Add pureed garlic, parsley and oregano or basil. (Put garlic in last and turn off burner, do not let garlic turn brownish yellow.)
  • Saute 5 minutes.
  • Add clams, clam liquid and wine.
  • Simmer 5 minutes or until sauce is somewhat reduced.
  • Pour over boiled and rinsed (rinse very well) linguine.
This recipe was given to me by an Italian friend of mine about 20 years ago and it is still great today!

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