Reviewed: Apr. 14, 2012

Followed the recipe exactly (as I always do first time out) and it was great! Hubby has european roots and when the kids said "gross mom, my bread got soggy!" (because the sauce is more of a thick broth than a sauce) I told them this is how true Italianos eat, so MOP IT UP! That changed everything and plates were cleaned. Didn't even wash 'em. Just put them on the shelves and ready for the next meal.

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Reviewer:

icook4all

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Mar. 4, 2012

This recipe is yummy as is, but I can't resist tinkering! I used three cans of chopped clams and bought 2 dozen live cherrystone clams. I also bought a couple of jars of clam juice, and steamed the cherrystones in the clam juice, all of which I saved and reduced by 2/3 to make the sauce. I also used a head (bulb) of garlic crushed and sauted it with the sliced portobello mushrooms, adding the fresh (shucked) clams and canned chopped clams at the last minute, along with extra olive oil. Basically, I made an aglio-olio with clams and mushrooms. Toss the pasta with the reduced clam juice and serve with fresh Italian or French bread. Too good to be true! This recipe might sound complicated, but it is just as easy as the original.

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Reviewer:

Paul C

Cooking Level: Expert

Home Town: Wakefield, Massachusetts, USA

Living In: Lunenburg, Massachusetts, USA

Reviewed: Feb. 8, 2012

This is a lovely, lovely meal. My husband and I made it together one night and had such a good time. I didn't have mushrooms on hand although we haven't made it with yet, they weren't missed. Just delicious and tonights supper. Thank you Silvia.

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Reviewer:

Roberts_wife

Reviewed: Jan. 24, 2012

Super easy and yummy. I substituted 1/4 cup olive oil and 1/4 cup butter. I also used canned mushrooms to make it quick. I am definitely a novice chef, but my husband raved about this recipe. We will definitely make it again and again.

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Reviewer:

momoftwinz

Reviewed: Dec. 30, 2011

Good. I cut the servings to 2, used 1/2 butter 1/2 olive oil, kept original amount of garlic and added a 1/2 cup of white wine while cooking the mushrooms and garlic. I can only imagine how fabulous this would be if I had fresh clams to steam instead of canned clams.

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Reviewer:

HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Nov. 17, 2011

Super delicious! I don't know what else you could do to make this dish tastier!!!

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Reviewer:

janccd

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Oct. 15, 2011

Delicious. Halved the butter, and used about a tblsp of evoo, added fresh basil.... DELICIOUS! ALSO- I used one can whole clams and 2 cans minced. Add some crushed red pepper. Oh my..... on dreamfields pasta!

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Reviewer:

beautifulgvb

Cooking Level: Intermediate

Reviewed: Sep. 24, 2011

I made this the first time as written. There wasn't much clam flavor. The second time after reading the other reviews, I used 3 cans of clams with liquid, 1/4C olive oil, 1/4 C butter, more garlic and a squeeze of 1/2 a lemon. I also used about 1/2 C grated parmesan. No need to thicken as the linguine absorbs the liquid as it sets. Serve with a crusty bread and white wine. Excellent.

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Reviewer:

Hapygrl

Cooking Level: Intermediate

Reviewed: Sep. 23, 2011

Yummy! This is going in our regular rotation. I did thicken the sauce with 2 tablespoons of cornstarch dissolved in some of the clam juice. It helps the sauce stick to the pasta.

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