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For each serving:

1 Tbsp. butter
1 1/2 tsp. fine green onions
2 doz. littleneck clams or 1
(10 oz.) can baby clams
1/4 c. heavy cream
1 Tbsp. parsley
1 1/2 Tbsp. Romano cheese
1/4 lb. cooked linguine
Start linguine in boiling water before cooking sauce.
Melt butter in large skillet. Saute onions in butter for 1
minute over medium heat. Add clams and cook 2 minutes. Add
cream and cook for 1 minute longer. Add cheese and parsley.
Add linguine and coat well. Serve immediately.

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