6 1/2 ounce can chopped or minced clams, drained, reserving liquid
8 ounce bottle juices
3 tablespoon butter or margarine
1 tablespoon chopped parsley
1/2 teaspoon chopped garlic
1/4 teaspoon pepper
Instructions
Cook linguine, drain, add to medium saucepan, combined reserved
clam liquid, clam juice, butter, parsley and pepper. Bring to a boil
over medium-high heat. Boil 10 minutes. Remove from heat, stir in
clams. Pour sauce over hot linguine.
Originally Submitted
10/7/2012
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