On Line Cookbook
Linguine and Clam sauce
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Recipe Information

Ted Haynes


  • 4 6 oz (168 grm). cans chopped clams
  • 1 clove garlic, diced
  • 1 large onion, diced
  • fresh parsley, to taste
  • 1 medium tomato, chopped
  • 1/2 cup (125 ml) olive oil
  • 1 lb (.5 kg). linguine
  • Put olive oil in large sauce pan,
  • Add chopped clams, onion, and garlic,
  • Let simmer until sauce becomes a cream color.
  • Add parsley and tomato.
  • Let simmer on low heat, for about one half hour.
  • Cook and drain linguine.
  • Put some sauce in side dish, for extra on the table.
  • Poor the remaining sauce over linguine.
  • Simmer about 5 to 10 minutes.
  • Serve.

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