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Linguine with White Clam Sauce

Posted Monday, April 21, 2008

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Submitted by

John Gianfagna

Canton Fire Department

Ingredients & Directions

1 pound quality linguine (Barilla or DeCeclo)
3 10.5 ounce cans Progresso white clam sauce
6 large cloves garlic, minced or chopped fine
1 large onion (Spanish or white, or Vidalia) chopped
3 tablespoons olive oil
½ stick butter
2 tablespoons parsley flakes

Boil water for pasta. Sauté garlic and onion in olive oil in a large frying pan or saucepot until onion becomes transparent, 3-4 minutes. DO NOT brown garlic --it will become bitter. Add clam sauce, butter, and parsley flakes. Bring to boil then reduce heat and simmer sauce until pasta is cooked.
Cook linguini until it bends (3-4 minutes). Drain pasta, put back in pot, combine with clam sauce, stir once, and cover pot. Let sit for 15-20 minutes. Stir and serve.

Serve with garden salad and your favorite Italian dressing and garlic bread. Condiments: salt, black pepper, crushed red paper and grated Romano or Parmigianino Reggiano cheese (Parmigianino is expensive but worth it). 

Serves 2 firemen or a normal human family of four.


F is for Firehouse

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