Reviewed: Nov. 21, 2009

I used angel hair pasta because that's all I had on hand and it was delicious! It was "watery" like some have said but we had it in our pasta bowls and I don't think I'll change a thing the next time we have it.

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pepper72

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Reviewed: Nov. 18, 2009

This is the dish I normally order at an Italian restaurant. I made this recipe tonight and it was just as good as a restaurant. Yummy! I don't even want to know how much fat/calories were in it, but it was very good!

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may2mac

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 31, 2009

This was so easy to make and tastes amazing. The recipe is now in serious heavy rotation in my house. Thanks!

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Achan

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Reviewed: Oct. 24, 2009

My husband really liked this dish. I cut it in half for the two of us, but then used an extra can of clams without juice, as suggested by another reviewer. I added the parmesan to the sauce, which rendered it a bit salty. When I'm feeling fancy, I plan to use fresh clams - but this is a great mid-week dinner. Thanks!

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HDEEGAN

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Reviewed: Oct. 13, 2009

This recipe is easy, delicious and, best of all, cheap! My husband and I loved it and will be making it again and again! The only suggestion I have is to put extra clams into the sauce. Otherwise, this is a perfect recipe!

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adles9

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Reviewed: Oct. 9, 2009

Was very good and easy to make. The only thing I added was a handfull of flour in about a cup of milk. Mixed that then dumped it in the sauce. Sauce turned out perfect. I was surprised at the taste. I was leary at first and thought it would have a fishy taste but it doesnt really. Very good.

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Sarah

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

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Reviewed: Sep. 25, 2009

Absolutely DELICIOUS!! Only change we made was use 1 can clams instead of two.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

Quick, easy, and delicious (with a couple of changes)! I scaled the ingredients to make just one serving for myself. Used half butter/half olive oil, and added 1/4 cup dry white wine (really makes a difference, I think). Took less than 10 minutes to make. Will definitely be keeping this in my regular rotation of recipes!

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JULIEUNC1

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 18, 2009

OMG! So good AND easy! This recipe will be in my regular rotation from now on. I almost never makes changes. But, here's what I did different: 1. I used medium size shell pasta. The little pieces of clams end up inside the shells which makes it so much easier to get pasta AND clam in one bite. The linguine just frustrates me. lol 2. I don't like mushrooms with my clam sauce. So, I didn't use them. 3. I didn't have fresh parsley, so I used dried and it worked just fine. 4. The first time I made this recipe I just spooned the sauce over the pasta. DON'T DO THAT. Add the pasta to the finished clam sauce in the skillet and let simmer a few minutes. That way the pasta soaks up all the good flavor from the sauce. I'm making myself hungry just thinking about it!

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RHONDA76FL

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2009

Very simple and very good. Easy to make after a long day at work. It is a little watery so I added a pinch of flour to tighten it up a little bit as it simmered. I think fresh parsley would make it even better. Also, try to use linguini or fetucini even if you have regular spaghetti in the house...it makes you feel more Italian.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Sep. 13, 2009

Really good! Added extra garlic and since I had no clams,I used shrimp and scallops. YUM!

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Kathy

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Reviewed: Jul. 29, 2009

Loved it! My husband asked to have the leftovers the next night for dinner.

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julietaylor

Cooking Level: Expert

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Reviewed: Jul. 14, 2009

Take this wonderful recipe, double the garlic, add a bit of red pepper flakes and a splash of lemon juice or white wine and open your own Italian restaurant. Served with a good wine, salad and Italian bread, this approaches heaven. Yes, it's that good. And I'm Italian.

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Cindy G

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Reviewed: Jun. 11, 2009

I was doubtful, but this was excellent with the mushrooms! I doubled the garlic and next time would use more. White wine is also a nice addition, but milk or cream changes the taste a bit-- good, but really better without.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jun. 11, 2009

This is the best clam sauce I've ever had! I used about half the mushrooms and double the garlic...and it's perfect. I would use more clams and go the full pound of mushrooms though next time. I like a lot of stuff in my pasta

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AnnetteK

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Reviewed: May 28, 2009

Delicious! Like lots of others, I did half butter/half olive oil. Make sure and add more garlic, more clams. Really, really good.

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sideorder

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Apr. 22, 2009

I made this almost as the original recipe. I did use half butter and half EVOO and I used whole baby clams instead of chopped canned ones.

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23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Apr. 17, 2009

Absolutely delicious! Thanks so much for sharing. We enjoyed this recipe for a few days as we made a lot for just the two of us... The only change we made was using parsley that comes in a tube in our produce section. Very handy as it doesn't go bad for a few months after opening unlike fresh parsley.

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JZGrebe

Cooking Level: Intermediate

Living In: Sanford, North Carolina, USA

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Reviewed: Apr. 15, 2009

OMG- this is fantastic! Loved it and had it for lunch the next day. It makes a fairly large amount, so next time, I'll cut down on the pasta - more sauce that way! Yummy!

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