{"id":909,"date":"2016-11-11T21:26:13","date_gmt":"2016-11-11T21:26:13","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=909"},"modified":"2016-11-11T21:26:36","modified_gmt":"2016-11-11T21:26:36","slug":"linguine-with-white-clam-sauce","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=909","title":{"rendered":"LINGUINE WITH WHITE CLAM SAUCE"},"content":{"rendered":"<ul>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Extra virgin olive oil to coat a large saut\u00e9 pan;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">9 cloves of garlic;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">5 Dozen claims scrubbed under cold running water;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Cup of dry white wine;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00bd Cup of water;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 large pinch of crushed red pepper;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Pound of pasta;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 Tablespoons of butter;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 Tablespoons of chopped parsley; and<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Cup of grated Parmesan cheese.<\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Heat olive oil &amp; \u00bd of garlic on medium high heat &amp; cook until garlic is golden brown &amp; remove garlic. Place 3 \u00bd dozen clams in pan with wine &amp; \u00bd cup of water; cover and bring to a boil and continue cooking until clams open (about 10 minutes). <\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Let clams cool slightly, &amp; then remove from shells &amp; reserve.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Pour the cooking liquid into a measuring cup.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Coat same pan with olive oil &amp; add the remaining garlic &amp; pinch of red pepper. Cook under a medium high heat until garlic is golden and discard garlic. Add remaining clams &amp; liquid to pan cover &amp; cook until the remaining clams open. Do not remove these clams from shells.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Add the butter and cream to sauce. Cook the pasta &amp; then combine the sauce, clams and pasta and cook until the sauce clings to the pasta. Turn off heat &amp; add the Parmesan cheese.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Serves 6<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Extra virgin olive oil to coat a large saut\u00e9 pan; 9 cloves of garlic; 5 Dozen claims scrubbed under cold running water; 1 Cup of dry white wine; \u00bd Cup of water; 1 large pinch of crushed red pepper; 1 &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=909\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,8],"tags":[62,202,63],"class_list":["post-909","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-sauces","tag-clam","tag-linguine","tag-pasta"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/909","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=909"}],"version-history":[{"count":3,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/909\/revisions"}],"predecessor-version":[{"id":912,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/909\/revisions\/912"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}