Quench Magazine » Linguine with Olive-Clam Sauce
Linguine with Olive-Clam Sauce | 1 T Olive oil 1 T Butter or margarine 1 T Minced garlic 3 T Flour 2 cn Chopped clams, packed in -their own juice (6.5 oz ea)
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Ingredients
- 1 T Olive oil
- 1 T Butter or margarine
- 1 T Minced garlic
- 3 T Flour
- 2 cn Chopped clams, packed in their own juice (6.5 oz ea)
- 1/2 c Milk
- 3 T Wine
- OR 1 T Lemon juice
- 1/2 c Coarsely chopped California ripe olives
- 2 T Minced parsley
- Salt
- Pepper
- 4 x Hot cooked linguine
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