Thursday, Oct 20, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Clam Linguine

1 bunch green onions, chopped

2 cloves garlic, minced

3 tablespoons oil

1 jar sliced mushrooms

Chopped Italian parsley, to taste

1 teaspoon Italian seasoning

2 cans chopped clams with juice

1 14.5-ounce can chicken broth

cup grated Parmesan cheese

13 to cup white vermouth

1 pound linguine

Heat olive oil and saute onions, garlic. Add mushrooms, chopped parsley, seasoning, clams and chicken broth, cooking until broth is reduced by one half. Meanwhile, cook linguine in rapidly boiling salted water. Drain. When broth is reduced in sauce, add vermouth. Cook 1 to 2 minutes. Top linguine with clam sauce and grated Parmesan cheese. Serve with green salad and hot crusty bread.

Yield: 4 to 6 servings

Source: Mary K. Hess

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