Serving the people of:  Springfield - Wilbraham - East Longmeadow - Monson


Angelo J. Puppolo, Jr.'s Linguine with White Clam Sauce



3 tablespoons olive oil
4 garlic cloves, chopped
1/2 small onion or shallot, sliced
pinch of hot pepper flakes
1/2 cup dry white wine
2 cups clam juice
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
2-6.5 oz cans chopped clams
1-5 oz can whole baby clams
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb linguine


Pour olive oil into a large sauté pan and cook over medium heat. Add onions, and cook about 2 minutes. Add the garlic and red pepper flakes and cook until it starts to sizzle - be careful not to burn the garlic. Add the wine and cook for about one minute. Add the clam juice, canned clams with juice, oregano, parsley, salt, and black pepper and bring to boil. Reduce to a simmer, and cook for another 3 minutes.

Meanwhile, cook linguine in a large pot of boiling salted water. Cook until tender. Drain well and return to pot.

Add the clam sauce to the pot of drained linguine, toss together over low heat for one to two minutes. Enjoy!




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- Ralph Waldo Emerson

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