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Clam Linguine

Reviewed: Jul. 8, 2011
Excellent recipe. Some minor alterations that worked out really well: Half the oil and butter, add another tomato and even use yellow and orange or green tomatoes for color, double the parsley, chopped asparagus added in just before the clams (depending on how thick your asparagus is), forget the clam juice and add white wine instead, half a bouillon cube, and freshly ground black pepper. Enjoy!
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