everyone at dinner loved this recipe. i did however take the advice of other reviews and used heavy cream, less oil, shallots, fewer pepper flakes, more clams and topped off the dish with a handful of chopped parsley.

Great recipe, just made it tonight. Used less than 1/4 cup of oil and added 1/4 stick of butter. Also used heavy whipping cream instead of half and half. Added two cans of whole clams, drained. Didn't use any pepper since we're not spicy food eaters. It was a huge hit with the family and in-laws. Will make again.

Love it! It's on my rotation. I add a can more of clams. YUMMY !

I am 100% Italian, and I've made spaghetti with clam sauce for decades! This recipe tops them all! It was absolutely delicious. It has replaced all my other versions! Thank you so much!

Best recipe EVER. I've made this several times. I too cut down on the oil a bit and add extra clams and garlic.I think next time I'll try a little cornstarch to thicken it up.

This was good... but 2 TB red pepper is WAY too much!! I used 1 1/2 TB and it was burning as it went down. We had to eat it with bread. I might try it again== maybe with 1/2 teaspoon red pepper instead.

This recipe was great! I did / would change a few things - I used 1/2 stick of butter and 1/4 cup olive oil instead of oil only. Also, the crushed red pepper was a little much for me so next time I will use 1/4 to 1/2 the amount. The sauce is not very thick - next time I am going to add a teaspoon or so of cornstarch to make a thicker sauce.

DELICIOUS! I like my Clam sauce a little heartier, so I used heavy cream substituted chopped clams. I thickened it up with heaping Tablespoon of cornstarch, dissolved in water and stirred it in the last several minutes of simmering. Also... if you've never tried fresh pasta, you don't know what you are missing! Great recipe... THANKS!

I found that this recipe was tasty but called for WAY too much red pepper flakes! I used one tablespoon instead of two and it was still overly spicy.

WHOA! I'm absolutely convinced that two tablespoons of red pepper flakes was a typo. She had to have meant teaspoons. The initial flavor of the sauce is amazing until you get the hot flavor of the flakes. Between 0-2 teaspoons of red pepper flakes make this dish a wonderful keeper in our home. I also cut the amount of oil in half and used heavy cream. Other reviewers complained that there weren't enough clams in the recipe. However, if you're concerned about picky eaters, the amount in the recipe is plenty. Note: if you have already followed the recipe exactly and find that it's too hot, adding some extra heavy cream and a half cup of freshly shredded parmesan cheese definitely cools it off without losing any flavor.

I thought this was grreeat!!! A little too much oil.. I found that out after...Sorry guys should have listened to the other chefs... The aroma was wonderful and just enough spice. I also used heavy cream instead of half and half... Thanx for the recipe... this will be the one i use from now on

Very good. I put less oil and and some roma cheese when cooking it to thicken it.

This sauce has a really good flavor, but I think it has a little too much oil and is a but runnier than I would like. That said, it tastes really good and I have made it several times.

Great for low carbers if served with Dreamfields pasta

I was actually looking for my recipe to email someone, and this comes close - to address people's comments here, I make it like this, but start with a roue of butter and flour - you could use cornstarch. Then it gets thick without trying to reduce it so much. Classic recipe, to me...

This recipe was good and quite easy. I only used 1/2 tsp of pepper flakes and it was pretty spicy, next time I'll use 1/4 tsp. I also only used 2 tbls olive oil. I added 2 tablespoons of corn starch at the end to make it more like a gravy.