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Rizwana (10 Recipes)
Heat The Clams, Garlic, Oregano, Red Pepper, Vinegar And Sauce In A 4-Quart Saucepan Over Medium-High Heat To A Boil. Reduce The Heat To Low. Cook For 5 Minutes Or Until The Clams Are Hot. Stir In The Parsley. Add The Linguine And Toss To Coat.
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