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.
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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.
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