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Linguini with White Clam Sauce
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  • 2 6.5 oz (182 grm). cans clams, minced or chopped yourself, save the clam juice.
  • 8 cloves garlic,chopped finely
  • 1/2 cup (125 ml) olive oil
  • Pinch of oregano or to taste
  • Black pepper, ground to taste, the more the spicier the sauce. I use about 10 turns on pepper grinder.
  • Fresh parsley, about 1/2 of the bunch, chopped
  • 1 lb (.5 kg). of linguine or spaghetti
  • Small bottle of clam juice, could use anything up to about 14 ounces.
  • Sautee garlic in the olive oil with parsley and black pepper, cook till garlic is tender, about 3 to 5 minutes.
  • Add clam juice, heat till boiling.
  • Add oregano pinch or to taste, simmer about 3 minutes.
  • Add chopped clams, HEAT BUT DO NOT BOIL!!
  • Serve with lingiune or spaghetti. You can cook pasta before making sauce and run under hot water to revive.
  • When sauce is done put pasta in large serving bowl and add the sauce half at a time and toss. Serve immediately.
  • You can add locatelli cheese when you toss for added flavor, the cheese gives it a nice taste.
  • If you like a thicker sauce, mix a little cornstarch in clam juice and stir in while simmering.
I never really liked white clam sauce but my Mom had this recipe and I made it and now I love it. Hope you will too. Enjoy.

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