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The Best Clam Sauce

Reviewed: May 2, 2012
This recipe represents the basic framework for an exemplary linguine and clams with garlic white wine sauce. For enhancement, simply saute the onions and 6 cloves of garlic (or to taste) in 3 tablespoons of olive oil and then add the entire contents of 4(6.5 ounce) cans of chopped clams, including the juice to your skillet. Also add an additional 2 tablespoons of olive to the skillet. Do not add butter. Then add one cup of white wine (or more) and two to three tablespoons of Italian seasoning. Simmer for twenty minutes or until the sauce is reduced and the seasonings have flavored the sauce. While the sauce is simmering, steam a couple of broccoli crowns till tender. Also dice two large fresh tomatoes. Chop one quarter cup fresh parsley. Add the broccoli and parsley to the sauce during the last three minutes of cooking the sauce. Spoon the sauce over the linguine and add the chopped fresh tomatoes. As an option, sprinkle some red pepper flakes and/or grated cheese.
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