Vividly colored and amazingly aromatic, the sauce for this riff on linguine with clams is made by puréeing parsley and spinach with the broth left over from steaming open the clams.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I thought my kids would never eat green spaghetti, but this dish was a winner for all of us--simple, fast, and delicious! Fine Cooking almost never lets us down, and this recipe was no exception.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?