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New York City Chefs Daily Recipe for 3/20/2001 Recipe for Linguine and White Clam Sauce
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Chef Dr. Delicious recipes : Linguine & White Clam Sauce recipe today with his daily updated recipe from an Italian, French, & Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta.
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Chef's Daily Recipe for 3/20/2001 - Recipe for Linguine & White Clam Sauce
"Linguine & White Clam Sauce"

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"As we graze it grows"

48  hard shelled clams, such as littlenecks
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 cup dry white wine
1/4 teaspoon hot pepper flakes
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/4 teaspoon pepper
2 tablespoons finely chopped fresh parsley
2 tablespoons butter
1 pound linguine

Scrub clams well under cold running water.  Discard any open shells that will not close when tapped.  In a large saucepan over high heat, combine olive oil, garlic, wine, hot pepper flakes, oregano, and pepper. Heat over high heat.  Add clams and shake pan gently to coat clams with olive oil, about 30 seconds.  Cover pan and continue to cook, shaking pan frequently 4 to 5 minutes, until clams open.  Discard any clams that do not open.  Stir in parsley and butter.  Meanwhile cook linguine in a large pot of boiling salted water, until tender but still firm, 8 to 10 minutes;  drain. Pour pasta into pan with clam sauce and toss together.

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