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Linguini with Clam Sauce
Ingredients
* 1 pound of linguini
* 2 pounds of clams, scrubbed
* 2 shallots, chopped
* 3 cloves of garlic, chopped
* 3 Tablespoons of butter
* 2 Tablespoons of extra virgin olive oil
* 3/4 cup of clam juice or stock
* 1 cup of dry white wine
* 1 tsp of dried oregano
* 1/2 tsp of crushed red pepper flakes
* 1/2 cup of fresh parsley, chopped
* 1/4 tsp of salt
* 1/2 tsp of freshly ground black pepper
Directions
1. Steam the clams until they open. Throw away any clams that fail to open.
2. Remove the meat from 1/4th of the clams. Chop and set aside
3. In a large skillet saute the shallots and garlic in the oil and butter for 2 minutes until onions are tender.
4. Stir in the chopped tomatoes.
5. Add the clam juice and white wine and boil until liquid is reduced by one fourth.
6. Add the shelled clams and the clam meat to the skillet.
7. Season with oregano, salt, black pepper and red pepper flakes and cook for two more minutes.
8. Cook the linguini in 6 quarts of salted water until tender, about 10 minutes.
Serve the linguini with clams and clam sauce over the top. Sprinkle parsley on top.
Serves 4 to 6.
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