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Clams Linguini

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant

By Jonathan Waxman

Published 2020

  • About

The best clams for this dish are from Puget Sound, unless you live in Italy, on the Adriatic, and can get some of the oval-shaped beauties called tellines. These are the most beautiful, expensive clams. I first tasted them in Venice at the restaurant da Fiore. They serve exquisite seafood in a romantic setting, perfect for a leisurely autumn meal. The tellines produce a briny, meaty taste. The Puget Sound Manila clams are quite briny and crisp as well, though not as elegant. The East Coast

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