Linguine with White Clam Sauce

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  • 1 pound linguine
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 3 (8 ounce) cans minced clams, drained
  • 1/3 cup finely chopped Italian parsley
  • 1/4 teaspoon chopped fresh basil
  • 1/4 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt, or to taste
  • Pinch freshly ground black pepper
  • 1 1/2 cups heavy cream
  • Parmesan cheese to garnish


In sauce pot, heat oil over medium heat. Sauté garlic and clams in hot oil for 2-3 minutes.
Stir in parsley, basil, oregano, salt and pepper.
Add cream. Reduce heat and simmer for 5 minutes.
Meanwhile, cook pasta according to package directions; drain well.
Add to pot and toss lightly.
Serve with grated cheese.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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