Pasta W/ Clam and Garlic Sauce

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1 lg Carrot; coarse chopped
1/3 c Dry white wine
Salt and pepper
2 tb Fresh oregano; minced
3 cn Whole baby clams; drained
6 lg Garlic; minced
5 tb olive oil
12 oz Pasta; linguine best
1/2 c Fresh italian parsley
3 tb Butter

Original recipe makes 4



Cook linguine in large pot of rapidly boiling salted water until just tender but still firm to bite. Meanwhile, melt butter with oil in heavy large skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil until reduced to 1 1/3 cups, about 12 minutes. Stir in clams and all but 1 tablespoon parsley. Simmer until just heated through, about 1 minute. Season with salt and pepper. Drain linguine well; add to skillet of hot clam sauce. Gently toss to blend. Transfer pasta to large serving platter. Garnish with reserved parsley and serve immediately. Posted to MC-Recipe Digest by Nancy Berry on Apr 28, 1998

Verified by stevemur
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Calories Per Serving: 383 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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