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ITALIAN WHITE CLAM SAUCE 
8 oz. linguini
1/2 c. olive or salad oil (or Italian dressing)
1/2 c. butter
8 cloves minced garlic (or garlic powder)
2 tbsp. parsley or flakes
2 tsp. salt
2 c. clam juice (or liquid from can plus water)
2 dozen shucked hard shelled clams or 2 (6 1/2 oz.) cans clams

Cook linguini as directed. In hot oil and butter, saute garlic until golden. Add parsley, salt and clam liquid. Simmer uncovered 10 minutes. Add finely snipped clams; simmer 2 minutes. Mix gently. Pour over cooked drained linguini. Makes 6 servings.
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