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Pesto Clams and Shrimp Linguine
April 04, 2017

You know what I really liked about this dish? The pesto didn't over-power the dish like it can sometimes do. We loved that there was a lot of "juice" that we could soak up with some crusty bread. The flavors in this just worked! My Italian hubby made one suggestion, which I will do when I make this again, and that's to take the pasta out of the water a couple of minutes before it's "al dente" and finish the cooking of the pasta right in the pan with the clams and shrimp. Really nice recipe!

  1. 6 Ratings

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