Photo by Laura Murray, Food Styling by Kat Boystova
13/40
BA's Best Linguine and Clams
Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.
View RecipeSource : food
Posting Komentar
Posting Komentar