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02 May, 2007
Linguine Alla Vongole
This was an easy dish to make. Some chopped, steamed fresh clams sauteed in olive oil and garlic, white wine, freshly squeezed lemon, chopped fresh parsley and dried red pepper flakes for some kick. Finish off with more parsley and freshly shaved parmigiano reggiano for garnish.
I generally go by taste and not by recipe, but this one from Tyler Florence is very close, except I didn't use clams in their shell, used an Italian Chardonnay instead of Pinot Grigio and skipped the bread crumbs.
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