Figaretti's "Godfather II" linguine from Saveur The New Comfort Food: Home Cooking from Around the World by James Oseland and Saveur Magazine

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Notes about this recipe

  • Lu1950s on March 08, 2013

    Subbed parmesan reggiano for the Asiago cheese. I've left out the mussels and increased the shrimp and it was delicious.

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Reviews about this recipe

  • Lisa Is Cooking

    This is exactly my favorite kind of pasta dish with the bell peppers, cherry tomatoes, white wine, fresh basil, and shellfish.

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