Mariann Salerno Recipe Reviews (Pg. 1) - (11482640)

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Mariann Salerno



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Linguine with Clam Sauce

Reviewed: Dec. 13, 2011
For one pound of pasta, I found that only 2 cans of clams wasn't enough. Instead, I used 4 cans of chopped (not minced) clams and the clam juice, 2/3 cup of extra virgin olive oil and 4 cloves of chopped fresh garlic. I added one tsp of all purpose flour mixed with 1/4 c cold milk, then added it to the sauce at the end, cooking until bubbly, for thickness and mixed into the well-drained and slightly dry pasta. The drier the pasta, the more it will absorb the clam sauce. Delish!!
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