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Linguine and White Clam Sauce


Foodie had a bad tooth and wanted something kind of soft but tasty. My dentist, Dr. Feelgood pulled the tooth yesterday and I’m craving the same thing. Nobody in my house likes clam sauce so it’s all mine. These directions make enough for two and its quick and easy.

What You Need

Get a big pot of water boiling for the pasta. Salt the water generously. Dice up scallions and green pepper, mince garlic, and put to the side.

Heat up olive oil over medium flame in large saute pan, add scallions and green peppers and let soften. After about two minutes add garlic and can of clams, juice and all, do not let mixture come to a boil.  Dice up one herring (two if you want a stronger fish taste) and add to pan. Pour room temperature cream into pan, stir, and let reduce. After about 10 minutes add 1 tbsp. of parmesan cheese. Continue to reduce, sauce should be thickening,add salt and pepper to taste (add a little red pepper if you want a kick).

Put half a box of linguine in boiling water and cook for approx. 7 minutes. Drain an add linguine to cream sauce to finish cooking for about 2 more minutes.  Add parsley. Plate it up and sprinkle the rest of the parmesan cheese on top.

Happy eating!

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