Linguine & Clams

Yield: 4 servings
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  • 8 clove(s) garlic minced
  • 1 stick(s) butter
  • 1/2 cup(s) olive oil
  • 1/4 cup(s) parsley minced
  • 1 cup(s) clam juice from clams
  • 1 teaspoon(s) basil
  • 1 teaspoon(s) crushed red pepper
  • 1 teaspoon(s) ground oregano
  • 3 can(s) minced clams drained
  • 3 can(s) chopped clams drained
  • 1 pound(s) linguine
  • 3 tablespoon(s) parmesan cheese (optional)


  1. Add olive oil, butter, and minced garlic to sauce pan.
  2. Saute for 5 minutes.
  3. Add minced parsley, clam juice, basil, oregano, crushed red pepper, and salt/pepper to taste.
  4. Bring to a low simmer for 15 minutes. (stir occasionally)
  5. 10 minutes into the simmer, get salted/oiled water onto boil for pasta.
  6. Add clams.
  7. Low simmer for 20 minutes. (stir occasionally)
  8. Water for the pasta should be boiling (or close to it) when the clams are added, add pasta when water is boiling and cook till al dente.
  9. Drain pasts (leaving a little of the pasta water), return to boiling pot.
  10. Pour clam sauce over linguine, mix.
  11. Add parmesean cheese to top.

November 2013

This recipe is a personal recipe added by corsettifamily and has not been tested or endorsed by MyRecipes.

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