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Linguine with Seafood and Sundried Tomatoes
October 10, 2009

Great! I followed some suggestions posted before. Reduced the butter, used reserved oil from sun dried tomatoes, used 4 oz clam juice, 4 oz white wine, 2 oz heavy cream, reduced the sauce and added a little basil with parsley and some shaved parm cheese as a final note. Spectacular! My family asked for seconds and thirds.