Linguine With White Clam Sauce

"This is one of my favorites that I have every so often.It always turns out good as long as you do not over cook the pasta."
 
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photo by Tim_John photo by Tim_John
photo by Tim_John
photo by Tim_John photo by Tim_John
photo by Tim_John photo by Tim_John
Ready In:
22mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Heat oil and butter in large skillet or Dutch oven over medium-high heat. Add parsley and garlic; sauté until garlic just begins to color, about 45 seconds. Add the reserved clam juices, heavy cream, wine and salt.
  • Simmer, uncovered, until mixture is reduced to thin sauce consistency, about 10 minutes.
  • Add chopped clams and freshly cooked linguine to pan and toss until sauce coats pasta thickly, about 5 minutes. Season with salt and pepper.
  • Serve, passing Parmesan, as desired.

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