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LINGUINE WITH WHITE CLAM SAUCE 
4 cans minced clams, drained (reserve liquid for sauce)
½ stick butter
1/4 cup olive oil
3 tablespoon finely chopped onions
3 cloves finely minced garlic
6” anchovy paste from tube
1 cup dry white wine
1 quart low sodium chicken broth
1/2 teaspoon red pepper flakes
1 1/2 cups clam juice (include reserved liquid)
1/2 teaspoon dried oregano (crush in palm of hand before adding)
2 tablespoons parsley, chopped fine
1/2 teaspoon black or white pepper
1 cup grated Parmesan cheese (freshly grated)
additional chopped parsley (for garnish)
1 lb linguine (prepared while making clam sauce)
salt, to taste

Melt butter in pan then add olive oil. Add onion, garlic and anchovy paste from tube (about 6 inches long).

Cook until garlic gets golden brown (be careful not to burn the garlic).

Add wine and cook down until reduced by half; add chicken broth, clam juice, and seasonings (Parsley, Oregano, Black and Red Pepper). Cook on low for 20 minutes.

Add clams. Heat; remove from stove, add linguine noodles directly from boiling water and stir in cheese.

Sprinkle with remaining cheese and additional chopped parsley. Taste; add salt and pepper, to taste.

Serves 6 to 8 people.

Additional: Serve with Garlic Bread or Toasted Italian bread brushed with butter or olive oil. “Mangiamo!”

Submitted by: Larry Kelly
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