Pasta House Linguine in White Clam Sauce - Kraft Recipes Top
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Pasta House Linguine in White Clam Sauce

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Make It

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  • Cook pasta according to package directions.
  • In a large skillet saute the garlic iand half of the fresh parsley n the olive oil and butter. Add the liquid from the clams, white wine, lemon juice, pepper ,red pepper & heavy cream (if using). Sautee for a minute of two. Add the rest of the parsley and basil, stir well. Cook for 10 minutes. Stir in clams until heated through.
  • Top with freshly grated Romano cheese & parsley
  • Serve sauce warm over pasta and add a generous topping of parmesan cheese.


**The heavy cream is to be used sparingly to thicken the sauce to desired consistency.

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