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Linguine with White Clam Sauce


  • 1 pound linguine
  • 2 cans (10 ounces each) chopped clams with juice
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup white wine
  • 3 tablespoons olive oil
  • Red pepper flakes


  1. Cook linguine according to instructions. Drain and set aside.
  2. In a Ia skillet, olive oil over medium heat. Add minced garlic and sauté until fragrant.
  3. Add the clam juice and white wine. Simmer for a few minutes. 
  4. Stir in clams and parsley. Cook until heated through.
  5. Toss cooked linguine with the clam sauce and season with red pepper flakes if desired.
Linguine with White Clam Sauce
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