wow, this was exceptional-- although I made a few slight changes due to what I had on hand-- to my dismay I only had about 1 t chipolte pepper in the cupboard but had a 1/2 a can in adobo sauce in the fridge. I added about 1/3 c mango nectar to the cooking liquid as I was using frozen mango from Trader Joes, added a sprinkle of smoked spanish paprika to my 6 1/2 lb pork butt to add to the smokiness of the chipolte. I used Sweet Baby Rays Chipolte and honey BBQ sauce and some cheap kraft hickory smoke sauce, I was impressed with the final product. Did not cook for the 1-2 hours at the end, felt it did not need that-- did bout 45 minutes on low and it was just fine. All in all used about 18oz BBQ sauce, 24 oz would have been too much, but served extra on the side for those that wanted more sauce.

Reviewed On: Nov. 5, 2009

simmer the clams 45 minutes?? that can't be right, maybe 4 to 5 minutes?

Reviewed On: Oct. 16, 2006

I was in the mood for linguine and clam sauce and thought I'd look for something different from what I usually make, this looked interesting until it said to cook the canned clams for 20 minutes. Of course I would have to make a change add the clams at the last minute only to heat through. Considering most canned clams are already rubbery the 20 minute cooking time would turn them totally inedible. Best clam sauce recipe is from Marcella Hazen in her "Essentials of Italian Cooking" which is the one I typically make, you can't possibly go wrong unless you make changes to the ingredients.

Reviewed On: Oct. 16, 2006