Cristina Cooks Linguine And Baby Clams

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Cristina Ferrare


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½ cup of extra virgin olive oil

4 garlic cloves, minced

¼ teaspoon hot red pepper flakes

2 6-½ ounce cans of minced clams in clam juice

2 cups Italian parsley loosely packed and chopped fine

2 tablespoons fresh lemon juice

1-pound linguine

2 tablespoons table salt

5 quarts water

8 lemon wedges

Fresh Baby Clams

Olive oil


Red pepper flakes

? cup of dry white wine

Bottle of clam juice

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