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Recent Reviews

Re:Classic Linguine with Clam Sauce

I doubled the linguini and ran into trouble. It needed the 1 cup of reserved pasta water and then some. It was a bit too dry. Final cooking to "meld the flavors" makes the clams tough. I should have left them out and added at finish. I too added butter to the olive oil. I didn't think of adding onion with the garlic. That would have made a difference. This recipe lacks pop. I was expecting more flavor.

Posted: 11:23 am on August 25th 2014