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  • This is what I imagine the early Italian-American restaurants were like... Green can parmesan, Prego-like sauce, and supermarket quality dried pasta, enhanced by the decor of red-checker tablecloths and the chianti bottles. I ordered the linguine with white clam sauce. It was very brothy- notably lacking in garlic, or some kind of acid (lemon or white wine), and salt. All I want are fresh ingredients, toothsome pasta, and freshly-grated Parmigiano-Reggiano... For most people this will probably fit the bill, mediocre Americanized red-sauce Italian but if you are like me, and make your pesto, marinara, and Alfredo from scratch, this isn't worth a trip.
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