The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 8, 2009
Tried this tonight and it was excellent. I kept the same amount of butter but added 1/4 cup of white wine. I substituted parsley which I did not have on hand with fresh chive. Onions and extra garlic added to the taste. Would not hesitate to serve to company.
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Cooking Level: Intermediate

Living In: London, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: May 6, 2009
This was absolutely delicious and flavorful. I was feeling lazy, so instead of fresh tomatoes I just used a can of diced tomatoes with garlic and onions. Came out just fine. I still used additional fresh garlic and more than was called for since I love garlic. I'll be making again.
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Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA
Living In: Palatine, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 2, 2009
I use pesto instead of just olive oil and sautee this with pine nuts, then white wine, parsley garlic etc. I use lots of canned clams with juice and 1 and 1'2 cups of fresh clams...the best! Some parmesan on top and a good bottle of vino.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2008
I made this recipe once as a last minute dinner. It's a goof proof recipe and delicious! This recipe is a family favorite and I often have to double, triple or even quadruple the recipe so there are tons of leftovers. Served with garlic bread and a salad, it doesn't get any better. I love that I can change the recipe to suit my taste (more parsley, more clams, more garlic or no garlic) and it still tastes great! I've found that using canned diced tomatoes, plain sauce or paste works very well too. I've also tried this recipe with dried parsley flakes and garlic powder. It works great! The one con I would say is whenever I make this the final product comes out very thin, so I add cornstarch to thicken the liquid, other than that, it's perfection.
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Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA
Living In: Tualatin, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 26, 2007
I made this today and really enjoyed it. I tend to intensify flavors, and this is how I tweaked this: to one lb. linguine I added 4 cans of clams, 3/4 lb. baby shrimp, 1 15 oz. can no sodium diced tomatoes (all I had, I would recommend two or three cans), 12 cloves of minced garlic, 1/4 cup minced onion, 15 oz. can sodium reduced chicken stock, 2 cups minced parsley, 3/4 cup olive oil, NO BUTTER (too much unhealthy fat and sodium-not needed), 2 Tbs. white pepper, 2 tsp. basil, and 1 1/2 cups of parmesan/romano cheese. Decadent, VERY authentic tasting...gourmet...delish!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 18, 2007
Add a side salad and this is a great meal! I was looking for something that used ingredients I already had in the pantry, and this one fit the bill with a couple of additions. I used canned tomatoes instead of fresh, and upon reading the reviews of several other people, I added a few things to the sauce- including red pepper flakes, extra parsley and some salt and pepper of course! Overall this was great and I am defiantly going to make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 10, 2007
This was great!! My boyfriend made it and we have had it several times.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Bend, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 23, 2006
Excellent recipe. Nice change from the "creamy type" sauces. I used a can of diced tomatoes and added some white wine. Really good! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 9, 2006
Really tasty! I made a couple changes: substituted 1/4 cup of white wine and about a half tablespoon of butter instead of the full quarter cup, I used a little extra garlic, and used a ten ounce can of clams. This was really delicious with a baguette- a kicky upgrade to my usual white clam sauce. I'll be making this one again and again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 27, 2006
Well, it certainly was quick, and very easy to make. My complaint is the "look" of the dish. Maybe my can of baby clams was defective (or something), but it just wasn't visually appealing. It tasted OK (I guess), but I think I'll just keep searching. Thanks anyway, Paris.
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Cooking Level: Expert

Home Town: Turin, Iowa, USA
Living In: West Bend, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 11, 2005
Easy and flavorful. Tomatoes are not in season so I substituted with canned diced tomatoes and used Smart Balance for the butter. Tasted good.
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RRR

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 16, 2005
I really changed this recipe to reduce the fat content. I cut the butter and oil to 1 T. each, and it was fine. Doubled recipe, used 2 can diced tomatoes, one Italian, 2 cans clams. Sauted garlic and some onion, til tender, added 1 can tomatoes pureed, 1 can whole,clam juice, 2 bay leaves, thyme and oregano, salt and pepper. Simmered, then whizzed 3/4 to make it smoother. Good flavor but I may stick with white sauce.
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Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA
Living In: Red Wing, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 17, 2005
We loved this recipe. I made a few minor adjustments, and will make a few more: use 2 cans diced tomatoes instead of fresh, add 1/2 cup clam juice, use 2 cans clams instead of just one, and add 3-4 fresh clams per person. Serve with salad, baguette, and Sauvignon Blanc. Great meal!
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Cooking Level: Expert

Home Town: Dale, Wisconsin, USA
Living In: Fayetteville, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 21, 2004
I got this recipe here years ago and have been making it ever since. my family and friends love it. This is the best linguine recipe I've tried.
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Cooking Level: Expert

Home Town: Pomona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2004
mmmmmmmmmmmmmmmm it was like a mix of vodka sauce and olive oil and garlic sauce! Both big favs! I only had 2 tomatoes so i planned to add some paste, but as i tasted the sauce i realized adding anything else may just ruin it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 29, 2002
I have made this recipe countless times. Over years I have added a couple of things. I have added about 1/2 cup of Parmesan Chesse and 1/2 cup of heavy cream when reducing the sauce. Also a pinch of salt and pepper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 6, 2002
My husband and I really enjoyed this recipe. I modified it slightly by using canned italian style tomatoes instead of fresh tomatoes. I usually make linguine with white clam sauce, so this was a nice change. I would definitely make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 30, 2002
I found that the amounts called for didn't make as much sauce as we like, so I doubled the ingredients and added a splash of white wine, and it was good. Nothing spectacular, but a good recipe nonetheless. I think it is missing something, but I'm not sure what. I also used shrimp instead of clams, which I guess makes it shrimp scampi instead of linguine with clams! I'll try this again with some variations to make a more flavorful sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 28, 2001
This was terrific, but I made a few alterations. I used half the butter, double the garlic, added 1/4 cup white wine, added 1/2 chicken broth cube added some red pepper strips and added garlic salt
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 3, 2001
This is the first recipe into "My Recipes" Great! My kids love it!
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Cooking Level: Expert

Living In: Shawnigan Lake, British Columbia, Canada

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