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Linguine with White Clam Sauce


1/2 lb of linguine
1/3 cup olive oil
3 cloves minced garlic
2 leeks, chopped along with their greens
1 cup dry white wine
1/2 tsp ground white pepper
1/2 tsp oregano
2 cans chopped clams with juice

Heat oil in saucepan over medium heat. Add garlic and leeks and cook till soft (about 3 min). Remove from heat, add wine, pepper, and oregano. Cook on high heat till liquid is reduced by half -- stir constantly and watch not to burn. Add clams and juice, reduce heat to medium and heat through. Add pasta. Cover tightly and cook (do not boil!) for 2-3 minutes so that pasta begins to absorb some of the broth.
Yield: 4 servings




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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