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From the Sea · Italian
Linguine with Mussels and Clams in White Wine
Linguine finishes cooking right in the pan with mussels and clams, soaking up their briny juices, white wine, garlic and a hint of chili. A generous handful of parsley and a thread of good olive oil keep this classic light and fragrant.
Test kitchen note: Pull the pasta two minutes before it is al dente and let it finish in the shellfish juices. It absorbs flavor instead of just being coated.
Method 5 steps
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