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Main dishes

Linguine with white clam sauce

1/4 cup butter
1/2 green onions, minced
1/2 cup peeled and finely chopped shallots
6 cloves garlic, peeled and minced
1 1/2 cups dry white wine
Freshly ground black pepper to taste
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1 14.5-ounce can low sodium chicken broth
4 6.5-ounce cans minced clams, drained and juices reserved
Salt to taste
1 pound Linguine pasta, cooked according to package directions
1 Hunk Parmesan cheese, for grating over the pasta

Heat a very large skillet over medium high heat. When hot, add the olive oil and butter. When butter is melted and bubbling, stir in the minced green onions and shallots. Saute until softened and fragrant, about 5 minutes. Add the garlic, and saute until softened, about 2 minutes. Stir in the oregano, black pepper and chopped parsley. Add white wine, chicken stock and reserved juice from the clams and bring to a boil. Reduce heat to medium and simmer, uncovered, until sauce is reduced by 1/3, about 8 to 10 minutes. When sauce is reduced, stir in the minced clams and salt to taste and heat through, being careful not to boil. Serve immediately over the pasta. Top each serving with the freshly grated Parmesan cheese.
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