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  • Linguini & Clam Sauce
    Recipe contributed by John Mongillo
    • 5 cans (@6-oz.) chopped clams
    • 2 cups fresh Italian parsley or 1 1/2 cups dried parsley
    • 6 - 8 cloves garlic sliced thin
    • 1 lb. imported linguini
    • 1 1/2 cups white wine (Chardonnay)
    • 1/2+ cup regular olive oil
    • 1 cup Parmegiano Reggiano cheese grated
    Start boiling Pasta Water per package instructions. In a medium sauce pan add olive oil & sliced garlic & simmer over medium heat. When garlic turns light golden brown, remove it from the oil with a slotted spoon & discard and remove pan from the heat. *Make sure you don't over cook the garlic to a dark brown color or it will be bitter! Open cans of clams and strain juice out. Add the clam juice only to the oil and add an equal amount of white wine. Put sauce pan back on burner and bring to a medium simmer. When pasta is done cooking, add the clams to the sauce and add the parsley. They only need to warm up or they will get tough. If using dried parsley, add it 1-2 minutes before adding the clams to allow it to re-hydrate before adding the clams. If you need more liquid you can also add some of the pasta cooking water to the sauce. Plate the pasta and add the sauce with clams. Smother with the grated Parmegiano Reggiano cheese! For each additional serving (over 4) add 1 can of clams per serving. Makes 4 servings.

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