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Linguine with White Clam Sauce I
June 08, 2011

Not all sauces are meant to stick to the pasta. North Americans generally expect thick pasta sauces and usually red 'tomatoey' ones. This is a thin version and a good basic recipe for altering t taste. I add about 2 tbsp. olive oil, loads of flat-leaf parsley, finely chopped, about 1/4 cup+. The herby green flavour of the parsley is a delicious contrast to the briny clams. A splash of white wine is good idea. This has been a familly favourite for years. Thanks for your version, JANBLIDEN.

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