Becky Recipe Reviews (Pg. 1) - Allrecipes.com (11859668)

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Linguine with Clams

Reviewed: Apr. 26, 2011
I thought this was great! I used fresh clams and steamed them in the sauce (obviously omitting the juice from the canned clams). Once open I removed them then added the sour cream and parsley then poured the whole pan back over the pasta and clams. I did need to continue to cook the sauce for a while to reduce and thicken it.
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