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Linguine With Clam Sauce

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Linguine With Clam Sauce

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    This was exactly what I was looking for - I actually found this on Food and Wine's site. The combo is delicious - I would just alter the method a little bit. I don't understand the need to remove bacon - only to add it back just a minute later - I could see removing it after cooking it crisp and adding it at the end. I would cook the bacon until almost crisp - and then add the garlic and cook longer than 30 seconds until bacon is browned and crisp and garlic is soft (I followed instructions exactly - using fresh chopped clams since we are in the middle of clam season and nothing is better than clams you have harvested yourself;) I am also not sure that the wine is necessary - with crushed tomatoes - the acid level was a bit high. I will do again with diced tomatoes or san marzano - or better yet with fresh grape or roma tomatoes. I added a few tablespoons of butter when I reheated left overs - it smoothed out the acid. I was craving Amatriciana, he wanted to have clam sauce - so it was the perfect solution. Will make again with these minor changes. A keeper! Thank you.

    • 30 min
    • Serves 6
    • Easy

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    Linguine with Clam Sauce,quick easy, and CHEAP! Dinner for 6 for about $5.00.,This was exactly what I was looking for – I actually found this on Food and Wine’s site. The combo is delicious – I would just alter the method a little bit. I don’t understand the need to remove bacon – only to add it back just a minute later – I could see removing it after cooking it crisp and adding it at the end. I would cook the bacon until almost crisp – and then add the garlic and cook longer than 30 seconds until bacon is browned and crisp and garlic is soft (I followed instructions exactly – using fresh chopped clams since we are in the middle of clam season and nothing is better than clams you have harvested yourself;) I am also not sure that the wine is necessary – with crushed tomatoes – the acid level was a bit high. I will do again with diced tomatoes or san marzano – or better yet with fresh grape or roma tomatoes. I added a few tablespoons of butter when I reheated left overs – it smoothed out the acid. I was craving Amatriciana, he wanted to have clam sauce – so it was the perfect solution. Will make again with these minor changes. A keeper! Thank you.,This was quick and tasty! Thank you for sharing this yummy recipe, it has gone into my cookbook for future use. 🙂


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    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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