Recipe by Eugene Caccaitore
"This is a great and tasty recipe I'm sure you will enjoy. Check seasonings to taste. This has a heavy garlic and wine taste. When using a cooking wine do not add salt because there's salt already in the cooking wine. You can try sherry in place of the white wine. Top with Parmigiano-Reggiano cheese."
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1 (16 ounce) package
extra-virgin olive oil
chopped fresh parsley
1 1/2 teaspoons
red pepper flakes
ground black pepper
2 (10 ounce) cans
whole baby clams, drained and juice reserved
Very tasty. I misread the amount of pepper flakes which I accidentally tripled so it had a great big kick! Next time I will follow the recipe more carefully.
Oh my goodness...this was wonderful! I added in some sliced mushrooms and 2 more cans of chopped clams, I like it meaty! Also this recipe is even better reheated the next day!
I love this recipe! I've been cooking it for years minus the anchovy. I'll probably try it next time. I use more wine and olive oil but no butter. I also add a cup of the pasta cooking water to make it thicker. Thumbs up!!
This was very good! I did use only 1 can of clams, which was plenty for 5 of us, used a tad more butter and skipped the oregano (just a personal preference). My Italian husband loved it! Seeing as he bought about 6 cans of clams recently, I think I'll be making this one again!
YUM! I love the combo of spices, never have put parsley in my sauce it was delicious. I'll use this recipe again.
Very easy an very good
* Percent Daily Values are based on a 2,000 calorie diet.
Linguine with Garlicky White Clam Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 190
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