Linguine with White Clam Sauce

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  • 2 can(s) minced clams (7 oz. cans)
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) butter
  • 3 clove(s) garlic minced
  • 1/4 cup(s) white wine
  • 2 tablespoon(s) parsley chopped
  • 1/2 teaspoon(s) salt
  • 1/2 pound(s) linguine cooked and drained


  1. Drain clams, reserving the liquid; set aside. Slowly heat olive oil and butter in medium skillet; add garlic - cook about 1 minute. Stir in reserved clam,juice, wine, salt and parsley. Bring to a boil then simmer, uncoverd for 10 minutes.
  2. Add clams and simmer 3 minutes or until heated through. Serve hot over pasta.

  3. ( I prefer to use fresh pasta such as Buitoni linguine.)
June 2011

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

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