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Linguine with Clams and Peppers

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Recipe photo courtesy of Katherine Wolkoff

For this pasta dish, you may serve the clams in their shells, with a bowl on the table to collect them. Or, if you prefer, you can remove them beforehand.

Source: Martha Stewart Living, June 2012
Total Time Prep Servings

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  • MS12083339
    4 JUL, 2016
    Missing from recipe but included in video: 1) before cooking, soak clams in cold water for 20-30 mins for clams to purge themselves of sand, and 2) Add 2 TBS butter at end. Martha Stewart's crew got sloppy on this one.
    Reply
  • sarai
    8 SEP, 2014
    This looks awesome, I will try to make this soon.
    Reply
    • bpecka
      8 SEP, 2014
      I love this recipe!
    • sarai
      8 SEP, 2014
      I need to find a good price for clams.

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