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Mark's Spaghetti with Brooklyn Clam Sauce

Served at Mark Strausman's NYC restaurant Campagna, this pasta reminds the chef of the Italian restaurants he frequented in 1950's Brooklyn.

Source: Martha Stewart Living, October 2004



Cook's Notes

To make Mark's Spaghetti with Brooklyn White Clam Sauce, follow the same recipe, omitting tomatoes.

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How would you rate this recipe?
  • WesternLady
    11 JUL, 2008
    I have tried both but tend to make the white clam sauce over the red. This is very, very good and I make it frequently. Be careful with the red pepper flakes if you don't like hot things, but just a small pinch is just right for a little zip.
  • subis
    23 MAY, 2008
    So good! It is a really simple dish but a family favorite, and my kids can be pretty picky!
  • vfilippi2
    11 MAY, 2008
    This is the easiest (and most delicious) linguini I have made. I make the white clam sauce and my entire family loves it. Best of all, it can be on the table in less than 30 minutes! It's really quite good and you should try it!

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