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Reviewed: Oct. 18, 2007

Made this for dinner this evening and it was fantastic. Followed the directions, except I used a small can of Italian tomtoes)with basil,garlic,etc) and added 2 tablespoons of tomato paste to thicken the sauce. I also added some fresh asparagus. Served with garic bread. It's a keeper.

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Reviewer:

teachme


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Reviewed: Oct. 4, 2007

Although I didn't follow the recipe exactly, I'm giving it a 4 for versatility. I used ingredients I had on hand, including zucchini and squash instead of carrots and bell pepper. Also, I halved the recipe and used a full can of diced Italian tomatoes in lieu of fresh. I thought the fresh basil made the dish. I will make this again, and will try to find larger clams instead of minced. This tasted better the next day.

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SALLYCAT

	Cooking Level: Expert Living In: Tucson, Arizona, USA
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Reviewed: Jul. 5, 2007

This recipe was super easy to make and combined numerous healthy ingredients creating a great flavor! As soon as I simmered the garlic and onion, I knew it was going to be good! The red pepper adds a bit of a kick for a great surprise!

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Clare


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Reviewed: Apr. 5, 2006

I thoroughly enjoyed this but hubby thought it was too much pasta, not enough sauce. I didn't have fresh tomatoes so I chopped up a can of whole, peeled tomatoes. I used a yellow red bell pepper instead of red because that's what I had. I didn't have fresh basil so I used basil in a tube (it's semi-fresh & has worked in every recipe I have tried it in...it's available in the produce department). I also didn't have fresh parsley so I used dried, adding it a couple of minutes before I added the clams & basil. I added a splash of white wine (about 1/2 c.) when I added the tomatoes & used 12 oz. linguine instead of fettucine. I thought it was just perfect but to accomodate my husband, next time I will decrease the pasta even more. All the accompaniments it needed was a glass of wine, a fresh salad & a croissant.

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IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
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Reviewed: Mar. 30, 2006

WOW I don't usually like clams and I loved this recipe. I followed the recipe except I didn't add tomatoes (didn't have any) and I used vermecelli instead of fettucine. The only thing I would do different next time is cut back on the parsley.

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ZOPOOH

	Cooking Level: Intermediate Home Town: Portsmouth, Virginia, USA Living In: Chesapeake, Virginia, USA
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Reviewed: Jul. 6, 2004

We used fresh clams and the broth to make this tastey dish. We left out the carrots and added a bit more of the red pepper flakes. Very good Star!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: May 27, 2004

This is an excellent recipe! I used a Cubanelle Pepper in place of the bell, I'm allergic. My son said I should always make a double batch of this recipe because it's just too good. Thank you, Star for submitting it.

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YFINNE


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Reviewed: Mar. 7, 2004

easy to prepair,,very flavorful. red pepper makes it tangy !

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Reviewer:

FRKINPURFIK


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Reviewed: Sep. 2, 2003

I found this to be good - but slightly plain. I will make again, but may serve with a less-heavy pasta such as angel hair so that the taste of the sauce stands out more.

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ZEEFEE


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Reviewed: Aug. 28, 2003

This makes alot so plan to eat it or scale down. I liked the flavors and the heat. It's nice to find flavorful low fat recipes.

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JUDYTEER


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Reviewed: Aug. 28, 2003

It was wonderfully healthy and light but not very "clammy." We could barely find the clams in all the sauce. Next time I'll double the clams and reduce the liquid (to add flavor but keep the moisture the same). Good one.

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SPEAK2LANG


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Reviewed: Apr. 30, 2003

I really thought this recipe was wonderful ! I did add real clams instead of jarred. It really added to the presentation. This is a keeper !

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Reviewer:

MANNY729


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Reviewed: Apr. 30, 2003

I don't normally bother leaving reviews for anything...but I loved this recipe so much that I had to tell everyone how awesome it is. Healthy, flavourful, and just enough spicyness...perfect! Also, very easy to make!

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CCINCO


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Reviewed: Apr. 18, 2003

Very good. A nice twist on the classic linguini with clam sauce.

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Reviewer:

STEPHIE71

	Cooking Level: Intermediate Home Town: Suffield, Connecticut, USA Living In: Leesburg, Virginia, USA
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Reviewed: Oct. 24, 2002

A very delicious pasta dish that is also quite low-fat! Instead of olive oil, I used cooking spray. I cut the salt from 1/2 tsp to 1/4 tsp and used just a pinch of red pepper flakes instead of 1/4 tsp. I omitted the minced carrots, fresh parsley, and fresh basil because I did not have any. I added 2 teaspoons of dried parsley and 1/2 teaspoon dried oregano with the tomatoes. After turning off the heat, I added some fresh snipped chives. I will definitely make this pasta again because it is so healthy and delicious!

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mmmdessert


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Reviewed: Oct. 3, 2002

Excellent!! The flavors really blend well in this. I added a little more garlic and red pepper than the recipe called for, but other than that, no variations.

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Reviewer:

KATHY0308


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