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Linguine With White Clam Sauce (Linguine Alle Vongole in Bianco)

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“I have always thought of this as the stereotypical wiseguy dish. However, it is truly one of Italy's treasured recipes. Canned clams will do in a pinch, but fresh are so much better. Most real Italians don't sprinkle Parmesan cheese on fish or seafood pasta, but I like a little on my linguine. Mangia!!!”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so.
  2. Pour in wine and lemon juice and cook off for a few minutes. .
  3. Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
  4. Serve over cooked linguine.

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