A reader is asking for a linguine recipe from a now closed restaurant and another reader wants a recipe for a mixed berry pie.

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Q. The shrimp and pasta with creamy garlic sauce at Cami’s seafood restaurant was the best I ever tasted. Would it be possible to obtain that recipe? I know they have been closed for quite a while, but I would appreciate anything you can do. — Ron Cochran

A. We first published this recipe from Dick Cami in 1989. It isn’t complicated, but it is crucial that you follow the directions carefully or the sauce will be thin. Take care during the final cooking period, after you add the linguine, to keep the pasta from sticking while the sauce thickens. If you don’t stir or toss vigorously, you’ll end up with overcooked pasta or shrimp.

If you want to be sure the sauce isn’t soupy, use heavy cream rather than half-and-half. Or you might want to dissolve a tablespoon of cornstarch in the half-and-half before adding it to the pan. I tried that with fat-free half-and-half and it did the trick.

The garlic flavor is pretty subtle, so if you prefer a more pronounced punch I’d suggest using four or more cloves.

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Cami’s Seashells’ Linguine with Shrimp

Makes 6 servings

2 tablespoons olive oil

2 large garlic cloves, sliced thin (or more to taste)

4 green onions, chopped fine

1 cup dry white wine

2 cups half-and-half

2 tablespoons chopped parsley plus more for garnish

3 pounds medium shrimp, shelled and deveined

1 pound linguine, cooked al dente

1. In a large saucepan, heat the olive oil over medium-high heat. Saute the garlic and onions 2 minutes (do not allow to brown). Add the wine and cook, stirring, until liquid is reduced by half. Add the half-and-half, parsley and shrimp and bring to a boil. Add the cooked linguine and heat just long enough for pasta to warm and shrimp to turn completely pink. Stir constantly to avoid burning. Garnish with parsley and serve hot.

Per serving: 702 calories (25 percent from fat), 18.9 g fat (7.4 g saturated, 6.7 g monounsaturated), 374 mg cholesterol, 58.6 g protein, 64 g carbohydrates, 2.7 g fiber, 378 mg sodium.

Q. Do you have a recipe for a mixed berry pie using the frozen berry mix? I’m not a terrific baker, but with a roll-out crust and a good recipe, I think I could get by. We’d like it to have a rather tart flavor. — Joan Brown, Hackettstown, N.J.

A. Sometimes known as fruits of the forest or harvest pie, this is a favorite.

I measured the fruit in the 15-ounce bag of frozen mixed berries at my supermarket and it equals 3 cups, so you’ll need two bags for this recipe with some berries left over.

Make sure to use a pie pan that is at least 1 1/2 inches deep. I’d also suggest putting a foil-lined cookie sheet under the pie to catch any spills. For a smaller pie, cut the filling ingredients in half and use an 8-inch-wide, 1-inch-deep pie tin.

Mixed Berry Pie

Makes 8 servings

1/2 cup all-purpose flour

1/4 cup cornstarch

1 cup sugar

1 1/2 teaspoons ground cinnamon

5 cups frozen blueberries, strawberries, raspberries and/or blackberries (do not thaw)

Dough for a 2-crust pie

1 1/2 tablespoons butter

1. Heat the oven to 400 degrees.

2. In a small bowl, whisk the flour with the cornstarch, sugar and cinnamon. Slice any large strawberries.

3. Place 1 crust in a deep, 9-inch pie pan. Spread 1/3 of the flour mixture on the bottom. Add half the fruit and top with another third of the flour mixture. Repeat. Dot filling with the butter.

4. Place the top crust on the pie; trim and flute edges. Make 8 small slits to vent steam. Cover the edges with foil to prevent overbrowning.

5. Bake pie 10 minutes. Turn oven down to 350 degrees and bake 40 minutes, or until crust is golden and fruit is soft when you insert a knife into a steam vent. Cool on a wire rack. Serve warm or chilled. Note: If substituting fresh berries, reduce the baking time by 10 minutes.

Per serving: 325 calories (29 percent from fat), 10.6 g fat (3.4 g saturated, 4.1g monounsaturated), 5.7 mg cholesterol, 3.2 g protein, 56.3 g carbohydrates, 4 g fiber, 142 mg sodium.

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