Chef's Corner - Linguine in White Clam Sauce

Published 04/01 2011 04:05PM

Updated 12/09 2011 01:55PM


2 cups olive oil
2 cloves of garlic
1 cup of clam juice
1/4 cup of fresh parsley; chopped
8 ounces of fresh or frozen clams

1. Mix ingredients in blender
2. Mix 8 ounces white clam sauce with 8 ounces of diced, fresh or frozen clams.  Heat in saute pan.
3. Add cooked linguine and heat for service 1-2 minutes.

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