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Yellow Tomato Pasta Sauce

2 cherrystone clams
3 cloves garlic
1/4 cup shrimp
1 T olive oil
8 yellow tomatoes
1 pinch marjoram
1 pinch oregano
10 springs parsley
salt and pepper
1/2 package linguine

Scrub the clams down. Devein shrimp. Boil half a package of linguine
until el dente.

Heat olive oil in a pot. Add minced garlic and stir. Half the
tomatoes and add to the pot. Cover until the tomatoes start to
turn into sauce.
Stir often to prevent sticking. Add clams. When the clams started
to open, add marjoram, oregano, salt and pepper. Then add shrimp.
Keep cover until all is cooked.

Pour the sauce on linguine and sprinkle some chopped parsley.
Enjoy!

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