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Linguine With Olive-clam Sauce

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy California Condiments, Fish, Pasta 4 Servings

INGREDIENTS

1 T Olive oil
1 T Butter or margarine
1 T Minced garlic
3 T Flour
2 Chopped clams, packed in
their own juice 6.5 oz
ea
1/2 c Milk
3 T Wine
OR
1 T Lemon juice
1/2 c Coarsely chopped California
ripe olives
2 T Minced parsley
Salt
Pepper
4 Hot cooked linguine

INSTRUCTIONS

Heat oil and butter in skillet, add garlic and gently saute 1 minute
over medium-low heat. Mix in flour until blended. Remove from heat.
Drain clams, saving liquid. Add milk to liquid to get a measure of
1-1/2 cups. Add, with clams, to butter mixture. Cook, stirring until
mixture comes to boil and is thickened. Stir in wines, olives,  parsley
and salt and pepper to taste. Heat through. Serve over pasta.  Cooking
time: 8 minutes.  Preparation time: 23 minutes.

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