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Linguine and Clams

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“Authentic tasting "white" clam sauce. Easy to prepare, yet delicious enough for company. I prefer to use White zinfandel wine, but any white wine will work fine.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook linguine to al dente, according to package directions.
  2. While linguine is cooking, in large skillet, add olive oil and diced onions, cook on med heat until translucent (about 5 min.).
  3. Add garlic, basil, Italian seasoning, parsley, and salt and pepper. cook for another 3-5 minutes.
  4. Open cans of clams, drain, reserving liquid. Set clams aside.
  5. Add clam juice and wine to skillet. Bring to boil, and cook for 3-5 minutes, allowing liquid to cook down a bit. Add clams back in until heated.
  6. Add butter and cheese, and cook 2 minute more.
  7. Drain linguine, then add to pan with clam sauce and mix. Serve immediately, garnishing with additional chopped parsley and cheese.

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