Reviewed: Feb. 23, 2012

I have never made this before and was a little nervous at first...was skeptical with adding the zucchini and cayenne pepper...however it was FANTASTIC! Best linguini and clam sauce I have ever had...this will be my forever recipe for this dish! Thank you!

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Reviewer:

Mrs.Carey

Reviewed: Nov. 10, 2011

This is the fist time I have written a review and that's because this is undoubtably the best recipe ever! I followed it to the letter except for reducing the butter and olive oil as suggested. I also had to use "Knorr Clam Base" as I did not have the bottled version. Wen I got to the end, though it was delicious already, it was a bit soupy. By adding a trick from my Sicilian mother, two dollops of cream cheese (1/4 of the 8 oz pkg), it turned to pure silk. OMG - This deserves more than 5 stars!

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Reviewer:

Doodle

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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Aug. 27, 2011

made this for my sisters a couple of weeks ago.great recipe; quick and very tasty

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Reviewer:

glennd002

Reviewed: Nov. 9, 2010

This is a delicious recipe. I tried it just as written one time, and then the next time, I added 1/4 cup of white wine instead of the clam juice. It was even better. Thank you for sharing.

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2 users found this review helpful

Reviewer:

DarKerRaven

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

Reviewed: Aug. 9, 2010

Not bad.

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Reviewer:

janetgirl

Reviewed: Mar. 6, 2010

Great recipe! Added a little white wine, but besides that, followed it exactly. Thanks!

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4 users found this review helpful

Reviewer:

eeasterlin

Reviewed: Nov. 3, 2009

OH WOW!!!! I never make a recipe without tweaking and the only change I made was to substitute angel hair pasta 'cause hubby's stroke makes linguini and spaghetti harder to wind on the fork. This is absolutely fabulous just as is. Very quick, easy, and affordable. I may cut back on the butter and olive oil as suggested by the first reviewer but if cholesterol is not a problem...make it just as is for one of the best dishes ever!

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8 users found this review helpful

Reviewer:

Emily Tisdale

Cooking Level: Expert

Reviewed: Aug. 20, 2009

W-a-y too much butter and oil mixture - I just used a scant 1/4 c. olive oil with a dollop of butter. I also substituted fresh sauteed mushrooms for the canned. This recipe can have its heat increased by the addition of a good cajun seasoning. Good recipe to play with.

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9 users found this review helpful