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I didn't add mushrooms or contemporary parsley (utilized 1 tsp of dried) and it absolutely was Magnificent!! I also added a certain amount of kosher salt (1/4 tsp) to your clam sauce as it was cooking and many salt into the pasta water. It absolutely was best! Don't expect an alfredo design and style "sauce" that you'll be going to sop up with bread - that's not what linguine and clams is! If you prefer Actual linguine and clams -try this recipe and don't be scared to adhere to it as created. I will make this many times - we loved it! Read More

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I didn't include mushrooms or contemporary parsley (made use of one tsp of dried) and it had been Wonderful!! I also extra a bit of kosher salt (1/four tsp) to your clam sauce as it had been cooking and plenty of salt on the pasta water. It was excellent! Don't hope an alfredo model "sauce" that you'll be likely to sop up with bread - that's not what linguine and clams is! If you want Authentic linguine and clams -try this recipe and don't be scared to observe it as published. I can make this over and over - we loved it!

10/seventeen/2011 A reviewer states that the clams will become rubbery if cooked for twenty minutes - whenever they had been refreshing clams, this would be genuine but canned clams are certainly not going to get rubbery from cooking. Like a subject of fact given that they are by now cooked, brined and canned, they are going to come to be significantly less rubbery because they absorb far more liquid during the cooking method. Just one reviewer who as acutally made the recipe states this in addition. This is a Superior recipe!

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05/10/2006 This was an excellent recipe, basic to generate and rapid. I love mushrooms so which was a nice contact. When I observed the sour product within the listing of ingrediants I believed which was weird but tried out it anyway and it just thickened up the sauce and manufactured it even yummier. Recipe is actually a keeper.

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This recipe is more just like a flavor coating for your pasta, clams and mushrooms. I was worried It might be much too salty, but I actually ended up having to add salt after tossing the pasta. I also added some nutmeg, which was pleasant. For reheating, you might want to add a little bit olive oil for "cling". The guys Liked this; I appreciated it. Thanks for your recipe! Go through Extra

03/19/2010 This can be good! For anyone worried about overcooking the clams, pfft. Canned clams are cooked and brined to the point that it would acquire an act of God to alter their texture - it definitely doesn't make any difference any time you insert them. If you are expecting a "sauce" you received't get it.

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03/19/2010 This is certainly superior! For anyone concerned about overcooking the clams, pfft. Canned clams are cooked and brined to the point that it could get an act of God to alter their texture - it actually doesn't matter if you add them. In the event you are expecting a "sauce" you won't get it.

five ounce) cans chopped clams, drained and rinsed with juices reserved two tablespoons bitter product freshly floor black pepper ¼ cup chopped flat leaf parsley Include all substances to purchasing record

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