Recipe Review: Linguine With Littlenecks, Roasted Tomatoes and Caramelized Garlic


This recipe from the New York Times makes a pasta with briny clams and a garlicky roasted tomato sauce.  The pasta is cooked until just before al dente, then finished in the sauce to soak up all of its goodness.  Just a few ingredients, pretty easy, and tasty.

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One thought on “Recipe Review: Linguine With Littlenecks, Roasted Tomatoes and Caramelized Garlic

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