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Linguine with Red Clam Sauce

March 3, 2017

Linguine with Red Clam Sauce

 

1 Tbsp. butter
1 Tbsp. extra light olive oil
3 cloves garlic, minced
15 oz. minced clams
15 oz can diced tomatoes
1/4 cup fresh parsley
1/4 tsp. dried oregano
sea salt to taste
1 lb. linguine noodles
1 Tbsp. lemon juice
1 tsp. crushed red pepper flakes

 

Heat butter and olive oil in small skillet over medium heat. Add garlic and sauté until golden brown, about 3 minutes.   Add parsley, oregano, basil, salt, and tomatoes. Bring to a simmer.   Add the undrained clams and red pepper flakes.   Cover, and let simmer on low for about 20 minutes to allow the flavors to meld together well.

 

Cook pasta according to package instructions, I use ½ oz. per serving.   In a large bowl, combine the sauce and pasta and toss well.   Serves 5

 

Variation:

add tomato sauce to thicken, if necessary

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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