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Linguine with Clam Sauce




  1. Heat butter and peanut oil in a skillet over medium heat. Add garlic and sauté 2 minutes, or until tender.
  2. Remove skillet from heat; stir in half-and-half, B&B Liqueur, clams and salt.
  3. Return skillet to heat and cook and stir until mixture is heated through. Do not boil.
  4. Toss clam sauce and parsley with drained hot linguine and serve.

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