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My version of Linguine W/White Clam Sauce


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So I was inspired by Bowhunter444 pix and recipe he posted a few days ago here in the recipes section, so I whipped up a batch for me and the wife yesterday. I pretty much followed his instructions, except I added a little fresh grated parmesan reggiano at the end, used a bit more garlic (about double, lol), and used about 3/4 cup of white wine (Chardonnay) Here was the result. He posted the recipe already in this section, give it a try guys.






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