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Clam Linguine

Reviewed: Feb. 25, 2011
Hard to push pasta on Mexicans...but once tasted always complimented. We get fresh (chocolate)clams out of the bay of conception. The problem with the clams is that they do not take to refrigeration well and die. Sometimes our varied version is with a few deep fried clams on top.....chomp chomp, chew chew goood!
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