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drba06

Member since Mar 2012

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Reviewed Linguine with White Clam Sauce

Mar 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Well I used canned clams, the stores didn't have any fresh at a decent price, I used to regular size cans of chopped clams in natural juice I added a little more garlic than suggested and cooked the pepper flakes a little longer, I used the clam juice instead of water and tossed pasta mixture with juice of a lemon oh the wine I used was Woodbridg...

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