Judy Profile - Allrecipes.com (12834117)

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Member Since: Dec. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 4 reviews
Linguine with White Clam Sauce II
To make this recipe more authentic add more fresh sliced garlic. Also, more white wine another can of clams. Do not cook the clams....just add into the turned off broth. Just before draining the pasta (al dente, please!), reserve about 1 cup of pasta water. Just before serving,add the pasta water little by little in order to get the right consistency. This dish should not be dry. Sprinkle with parsley and a good grated cheese. Now you have a good dish!!

5 users found this review helpful
Reviewed On: Mar. 28, 2014
Pasta and Garlic
I make this recipe all the time; the trick is to add up to one cup of the pasta water to the pasta. The pasta then is not so dry. Use more extra virgin OO and much more garlic. Now....that's Italian!!!

2 users found this review helpful
Reviewed On: Mar. 6, 2014
Cavatelli and Broccoli
I make this dish all the time, but I add more sliced garlic to the saute pan. After adding CHOPPED fresh broccoli, add one can of chicken broth. Also, add plenty of good grated cheese not Parmesan; i.e. locatelli. AND don't forget to add plenty of salt to the pasta water before adding the pasta (do not overcook it....al dente!!) Keep some cooked pasta water on the side to add to pasta if gets dry. That's the way you make it! You can also add some pepper flakes for a little ommp! This recipe is not Aglio e Olio...it is cavetelli and broccoli....aglio e olio is different.

1 user found this review helpful
Reviewed On: Nov. 14, 2013
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