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Reviewed Linguine with White Clam Sauce

Jan 18, 2013 in Food Network Community Toolbox on

I'm at a loss. I've made this twice. The first time I followed the recipe exactly. It was inedibly salty, seemingly mostly from the clams. I only salted the pasta water and the pecorino probably didn't help. Other than the salt, it seemed promising, so I thought I'd try it again but try to find ways to cut back on the salt. I didn't salt the"

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