Linguine with clam sauce from Cooking Light Annual Recipes 2002 by Cooking Light Magazine

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

  • Daltman on January 31, 2022

    I modified using what I had: 1 10oz can of whole clams and 1 14oz can of diced tomatoes, otherwise as written. It was a quick, simple and tasty recipe.

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