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Linguine with White Clam Sauce I
December 05, 2008

This was very tasteless and watery. I can't imagine how bland it would be with water instead of clam juice. It was a little better with a lot of extra salt, pepper, and italian seasoning, but overall, didn't offer much. If I had to do it over, I would add cream or milk, some flour to thicken it, and some parmasan, onion, maybe bacon...something to add flavor and help it stick to the pasta.

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