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White Clam Sauce With Pasta

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Ingredients
  Shucked clams/2 cans, 7 1/2 ounce each minced clams 1 Pint
  Thinly sliced green onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Olive oil/Cooking oil 1 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  White pepper 1⁄8 Teaspoon
  Snipped parsley 2 Tablespoon
  Cooked linguine/Spaghetti / other pasta 5 Ounce
Directions

Drain shucked or canned clams, reserving 1/2 cup liquid.
Cut up the whole clams.
In saucepan cook green onion and garlic in olive oil or cooking oil till tender.
Stir in the reserved 1/2 cup clam liquid, the wine, and white pepper.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 8 minutes or till liquid is reduced by about half.
Add clams and parsley.
Cook and stir about 2 minutes or till clams are heated through.
Toss clam mixture with pasta till coated.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Clam

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