Sunday Dinner: Linguini with White Clam Sauce

One of my favorite things to eat. My preferred version tastes like a mouthful of lemon juice, garlic and wine — also with some clams.

This one didn’t come out too well. I was penny wise and pound foolish, but with my time. Second wise and hour foolish? I don’t know. What I’m trying to say is that I burned the garlic early on and I should have just started over. But the anchovies were already in and I didn’t have more. I pressed on. Mistake. It wasn’t terribly burned, but enough.

The only swipe I’ll take at the recipe is at the canned clams. It takes 5% more effort to steam up a basket of clams than it does to pop the can open. Canned clams aren’t gross, but they are not as good as fresh. Noticeably. This is no Pepsi Challenge.

The only reason I know to use canned clams is to save money. That’s a great reason. I’d just prefer to use them less frequently and get the better meal.

Recipe #14: Linguini with White Clam Sauce from Food Network

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