Scallop, Clam and Pasta Toss
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Perfect for the Feast of the Seven Fishes
  • 1 pound Foley chopped clams
  • 1 pound bay scallops or small sea scallops
  • 2 cloves garlic, crushed
  • 1 cup olive oil
  • 1/4 cup white wine
  • 1 cup clam juice
  • pinch dried oregano
  • 1 pound linguine
  • 4 tablespoons parsley, chopped
Cook linguine according to directions. Drain.
Sauté garlic in olive oil. When golden, add clams and scallops along with 1 cup clam juice and white wine. Cover and cook for 3-4 minutes until clams are heated through and scallops are cooked. Do not over cook seafood.
Uncover, add oregano and parsley. Cook for 1 minute to heat. Return drained linguine to large pot over med-high heat. Stir in clams and scallop sauce. Toss with wooden spoon for  1 minute. Remove from heat and serve immediately.

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