Linguine and clam sauce from The New New York Times Cookbook by Craig Claiborne and Pierre Franey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bktravels on April 23, 2023

    We adapt this recipe using frozen clams and adding some of the clam juice to the sauce. It's delicious.

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