Andrew Zimmern Makes Linguine with Clams

To me, linguine and clams tastes like summer.

I never understood the conventional recipe for this dish other than it takes five minutes less time and uses a different type of clam. In summer and fall, I use East or West coast soft shell (steamer) clams or razor clams for this dish. I like the flavor of the broth, the enriched sauce and, well, everything about this dish. Is this a classic Italian recipe? Sort of. Does that matter? Nope.

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