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Linguine with White Clam Sauce
(Linguini con Vongole Bianco)

Serve this dish from Northern Italy with a green salad tossed with a sharp vinaigrette dressing.


  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 3 tablespoons butter or margarine
  • 1 tablespoon all-purpose flour
  • 3 (6 1/2 ounce) cans minced clams (with liquid)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil leaves
  • 1/8 teaspoon pepper
  • 1 tablespoon salt
  • 3 quarts water
  • 8 ounces uncooked linguine
  • 1/4 cup minced parsley
  • Grated Parmesan cheese


  1. Cook and stir onion and garlic in butter in 2-quart saucepan until onion is tender; stir in flour. Add clams, 1/2 teaspoon salt, basil and pepper. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
  2. Add 1 tablespoon salt to rapidly boiling water in Dutch oven. Add linguine gradually so that water continues to boil. If linguine strands are left whole, place one end in water; as they soften, gradually coil them into water. Boil uncovered, stirring occasionally, just until tender, 7 to 10 minutes. Test by cutting several strands with fork against side of Dutch oven.
  3. Drain quickly in colander or sieve.
  4. Add parsley to clam sauce.
  5. Serve sauce over hot linguine; sprinkle with cheese.

Yields 5 or 6 servings.

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