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The Food Nanny Rescues Dinner
by Liz Edmunds
If you like clams, you will enjoy this easy meal. And you'll want to soak up every last drop of sauce with French bread! Canned clams are readily available year- round, but if you have access to fresh clams, then substitute them along with bottled clam juice.
4 servings


• 8 ounces uncooked linguine
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 (6.5-ounce) cans chopped clams in clam juice, undrained
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/4 cup chopped fresh parsley
• Freshly grated Parmesan cheese, for sprinkling


1. Cook the linguine according to package directions; drain.

2. Meanwhile, heat the oil in a saucepan over medium heat. Cook and stir the garlic for 30 seconds; do not burn it. Add the clams and juice, increase the heat, and cook until the mixture comes to a boil. Decrease the heat to low.

3. Melt the butter in a small bowl in the microwave. Stir in the flour. Add this to the clam mixture and stir for 1 minute. Add the parsley, increase the heat, and bring to a boil; remove from the heat. (The sauce will thicken a little so it will stick to the linguine.)

4. Put the linguine in a large bowl. Pour the clam sauce over and toss. Serve immediately and pass the Parmesan cheese.

Serve with a green salad and French bread.


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