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Linguine With White Clam Sauce #2

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CATEGORY CUISINE TAG YIELD
Dairy Japanese Pasta 4 Servings

INGREDIENTS

1/2 Stick butter
4 T Olive oil
1 c Chopped scallions, including
some green tops
2 7.5-oz chopped clams
1 10-oz linguine
1/2 T Chopped parsley
1/2 t Oregano
1/2 t Basil
3 Cloves garlic, crushed
Grated Parmesan cheese

INSTRUCTIONS

Heat butter and olive oil; reserve 2 tablespoons of this mixture.  Add
chopped scallions and saute briefly.  Add parsley, oregano, basil,
crushed garlic, salt, pepper and clam juice drained from clams;  simmer
briefly. Add canned clams and then keep hot.  Boil linguine; drain and
return to pot in which it was boiled.  Add  reserved 2 Tablespoons
olive oil and melted butter mixture, toss  noodles and add 4
tablespoons grated parmesan cheese. Add a small  amount of cornstarch
and water mixed together if necessary for  thickening sauce. Pour over
noodles. Serve.  From a book of my mother's (Judy Hosey) titled
<Senator Richard  Matsuura's Favorite Recipes>, mostly Japanese and
Hawaiian.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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