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Linguine with White Clam Sauce
- 6 tablespoons extra virgin olive oil
- 6 garlic cloves, sliced
- 4 anchovies, sliced
- 36 littleneck clams, scrubbed
- teaspoon peperoncino
- teaspoon dry oregano
- 1 pound linguine
- cup chopped fresh Italian parsley
Directions:View on PBS Food
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