Reviewed: Sep. 19, 2006

Very good and sooo easy! I loved the flavor, but the sauce seemed a bit too watery with all of the clam juice added, so I stirred in the parm. cheese while it was cooking to thicken it up a bit. I will definately be making this one again, thanks!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Sep. 16, 2006

This was a very good recipe. I found that the parmesean cheese was unnecessary so I will save the calories and the cash next time!

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Kristina McLinden

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Reviewed: Jul. 11, 2006

Very, very good and simple. Like many others, I made this with some variations. I used 1/4 cup butter and 1/4 cup xtra Virgin olive oil. I also used 5 cloves of garlic. I added 1 tbl of Old Bay (you may omit any additional salt if you use O.B.). After everything was brought up to temperature, I added 3 dollops of sour cream and thickened with a little corn starch. No leftovers!

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Jul. 10, 2006

Very good. I will be making this again.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: May 28, 2006

Very Good and super easy. I didn't have linguine noodles so I used Spaggetti noodles and my husband will not eat fresh mushrooms so they didn't make it in. But it was still very good.

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NDTRICIA

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Reviewed: May 25, 2006

I personally love this recipe. It's really too bad that it has a lot of calories otherwise I would make this more than once a week! I used 1/4 cup margarine and 1/4 cup olive oil, lots of garlic, white pepper, a pinch of thyme and 1/2 cup of milk to thicken the sauce. A very good recipe.

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isnilk

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Reviewed: Apr. 10, 2006

This was so quick and quite good. My 3 yr old liked it as well. I might tinker with it a bit next time, just because I like to play with new recipes.

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SASSYSAUTE

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Feb. 27, 2006

i didn't put the mushrooms in. i like white sauce and my husband likes red sauce, so i just added some leftover marinara sauce to his. my kids (4 & 5) liked it, too!

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mimi051

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Prattville, Alabama, USA

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Reviewed: Nov. 19, 2005

Great recipe! Easy to make!

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MEL

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Reviewed: Oct. 26, 2005

Excellent and real quick and simple. Even better the next day for lunch!

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COLEY2

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Reviewed: Oct. 7, 2005

Ok, this is amazing. Even my picky 4 yr. old ate it. My hubby said "So you're keeping this one, right?". He usually doesn't even ask...lol. This one is definitely a keeper.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Sep. 24, 2005

Hubby liked it alot. I don't make to many recipes with clams or clam juice, the change was nice. I added lemon juice and 1/4 c. white wine to it.

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SKYTONIC

Cooking Level: Intermediate

Home Town: Bethany, Missouri, USA

Living In: Albany, Missouri, USA

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Reviewed: Aug. 29, 2005

Pretty darn good but just a little bland. Added extra spices, garlic, white pepper and basil. The additions made it nearly a 5. Felt that the ingredient ratios were off. Used 9 oz or fett. and 1/2 of mushrooms. Thanks

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Aug. 1, 2005

This was a big hit with my dinner guests. I served Ali's Amazing Bruschetta (also Allrecipes) as an excellent appetizer. Per others' reviews I made these changes: 1 extra can of clams w/juice, extra garlic, decreased butter to 1/4 c. supplemented with olive oil, substituted freshly ground black pepper. My own changes: I thickened sauce with flour/pan juice roux, substitued pre-made pesto to taste for fresh parsley, and added 1/2 c. dry white wine shortly before serving.

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Terri J

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Reviewed: Jul. 17, 2005

vv tasty, vv easy. hardest part was chopping the mushrooms--and how hard is that? :-) we added extra garlic (we like it garlicky), cut back a bit on the butter and the "juice", and added a pinch of thyme, and it turned out wonderfully. served over whole wheat pasta, it was a nice change from the usual chicken and tomato sauce fare. we will be adding this to our "favorites" rotation! thank you for the recipe!

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PSYDER

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Reviewed: Jul. 16, 2005

I cooked this dish twice with fettuccine, made changes to this recipe for a healthier dish. Used olive oil instead of butter to saute garlic and mushroom and used milk and flour to thicken the sauce. (saute flour together with garlic and mushroom and add in 1/2 cup of milk). Also, I used canned chunk tuna instead of clams as I could not find canned clams in where I live. My fiance and I love this pasta very much, especially with lots of mushrooms.

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Lydia

Cooking Level: Intermediate

Home Town: Kuala Selangor, Selangor, Malaysia

Living In: Kampar, Perak, Malaysia

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Reviewed: Jul. 10, 2005

I followed the recipe, but added some green onion tops and a bit more garlic. It was a big hit with my family, will make again.

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LGREEN36

Cooking Level: Expert

Home Town: Gary, Indiana, USA

Living In: Merrillville, Indiana, USA

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Reviewed: Jun. 26, 2005

Too much salt for my taste & way too much fat for just an OK recipe. If I'm going to use that much butter it had better be fabulous!

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JACKSMOM

Cooking Level: Intermediate

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Reviewed: May 30, 2005

We all loved this. I did make a few changes though. Instead of 1/2 a cup of butter, I used 1/4 cup of butter, and a 1/4 cup of olive oil. I also doubled the garlic because we love it. I undercooked the pasta by a minute or two, and added some pasta water to the sauce, to thicken it up a bit. Then I added the pasta to the sauce and cooked it for a few minutes to absorb the sauce better. I would definitely make this again.

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Apr. 14, 2005

This was a sensation with the kids and my wife! Super easy to prepare. I sauted the garlic and then added the mushrooms as I didn't want to loose all the moisture from the mushrooms.

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DADOF7

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Clam Sauce with Linguine

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