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  • Cook Time

    10 min

  • Level

    Easy

  • Yield

    4 servings

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Times:

Prep
5 min
Inactive Prep
--
Cook
10 min
Total:
15 min
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Ingredients

  • 1 box linguine
  • 1 tablespoon olive oil
  • 1/2 cup chopped shallots
  • 2 to 3 cloves garlic, minced
  • 2 (10-ounce) cans whole baby clams, drained
  • 1 teaspoon dried oregano
  • 8 ounces bottled clam juice
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup vermouth or dry white wine
  • Salt and pepper
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup grated Parmesan or Romano

Directions

Cook linguine according to package directions until al dente.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes.

Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.

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