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Spaghetti with Creamy Clam Sauce


Source: Cooking at a Glance - Pasta
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 Reviews:  3   Viewing: 1 - 3  
Rating: 5
by: Wayne Reviewed: 06/02/2012
This is an excellent sauce. I did use both the basil and oregano since I didn't read the OR. Tasted great.
7 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Larry Reviewed: 10/11/2010
two additions to the sauce
I added a splash of a good white wine and let that cook down before adding the 1/2 and 1/2 mixture. Also here is a very closely held secret by Italian chefs in Chicago. They always add about a two inch long squeeze of anchovy paste during initial sauteing of the Garlic and Onions. It melts away but leaves a flavor that is distinct to great clam sauces! Try it, you'll like it! With my additions I would rate this between 4 and 5 cups!
16 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Carissa, AB Reviewed: 01/06/2008
Great recipe but it was missing one very important ingredient... lemon. After tasting it the way the recipe calls for it to be made, there was definitely something missing. After adding several squeezes of lemon, it was perfect. It was quick and easy to make... will definitely make again.
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 Reviews:  3   Viewing: 1 - 3  
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