Reviewed: Oct. 17, 2009

Deserved 10 stars + for simplicity and deliciousness! I will never have canned clam sauce again. Took some advice of reviewers and used olive oil, parm cheese, red pepper, a little lemon juice and a bit of pasta water and chicken stock since I made too much pasta. This was soooo fast and so easy, I couldn't believe how great it was!

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Laura L.

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Reviewed: Oct. 11, 2009

Delicious! I look for recipes that are easy but tasty and this was one of them. I also did as others recommended and thickened the sauce with parm cheese. Will definitely make again and again. Thank you :)

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Heidi

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Reviewed: Oct. 5, 2009

I took another reviewers advice and used lots more garlic and thickened the sauce with parmesan cheese. Besides that I followed the rest of the recipe. It tasted just like what you would get at red lobster.

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kaleinani

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Reviewed: Sep. 5, 2009

I liked this recipe. It was very good and easy to prepare. If you want a true taste of Italia, use a light olive oil instead of cooking oil, try fresh clams and don't forget lemon. I'm glad this recipe refrains from adding cheese (not authentic) but I'm sure tastes good to the American palate.

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Cooking for Life

Cooking Level: Professional

Living In: Suffield, Connecticut, USA

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Reviewed: Aug. 26, 2009

Bland. Needs salt or parmesan cheese. Also could use less oil

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yumilicious

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Reviewed: Aug. 16, 2009

This was my first time making linguini and clam sauce and was very happy to find a recipe with such simple ingredients (no need to buy white wine). I couldn't believe how good this turned out! I'll be making this one again!

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celyse

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Reviewed: Jul. 8, 2009

Having never made a clam sauce for pasta before, I was a bit nervous - but this was wonderful! I had some fresh steamers left over from a previous meal, so I used 1 can of minced clams instead of 2, and just purchased some clam juice, eyeballing the liquid level using the empty can. It was quick and easy, and hit the spot!

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renz67

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Reviewed: May 30, 2009

This was excellent for a quick and delicious clam sauce. I added 1/4 c. of white wine to give it some tartness and balance the flavors. I let it reduce for a 1/2 hr. My husband and 9 year old son both loved it.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: May 27, 2009

I changed it the second time I made it... added extra can of clams, cut the oil in half and changed it to olive oil. Tastes just like mia nona used to make!!

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Lily

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Reviewed: May 26, 2009

My husband and 3 year old loved this! I used half olive oil and have vegetable oil and added some red pepper flakes.

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Patti

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Reviewed: Apr. 5, 2009

My husband enjoyed this recipe as did I. It was of true Italian restaurant quality. I've made it a few times and it always gets rave reviews!

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Anna

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Reviewed: Mar. 18, 2009

Loved this recipe sooo much! My one year old son even ate it too! The most simple and delicious dinner! I just subsituted the veggie oil with olive oil. Wonderful!!! Mmmmmm! thanks!

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MamaNel

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Reviewed: Nov. 26, 2008

Read the reviews and tried this recipe. I liked that it was so easy. I followed as written and thought it tasted very flat. I added a pinch of salt and that seemed to wake it up a bit.

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now2

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 21, 2008

This was really good I remember. It was a while ago that we tried it so I can't remember details but I just remember it being really good.

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Sarah

Cooking Level: Beginning

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Reviewed: Nov. 21, 2008

This is a fabulous recipe. I halved the servings to have as a second sauce with my standard meatball and tomato spaghetti sauce. It was so good that next time I'll make all clam sauce. I didn't think I was much of a clam sauce person, but I am now!

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MOMINOREGON

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2008

Wonderful flavor! I did cut the butter and oil to 2 tbsp. each, 3 cloves of garlic, added some red pepper flakes and a bit of cornstarch mixed with water at the end. Also served topped with a bit of parmesan. I think I could eat this every night of the week. It was wonderful.

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SHABRACH

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

I made this a few months ago, and don't remember too much about it, other than that I liked it quite a bit. It has a good amount of clams. I'm not sure if it's a typo in the recipe or not, but 1/4 TABLESPOON of dried basil is a non-conventional measurement (instead of 1/4 tsp.) to me, but I approximated it anyway. This is a pretty easy, tasty and filling meal.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2008

5* Restaurant style Clam Sauce for sure! The only thing I changed was to have 1 tablespoon of garlic, as we love it in our house! My 78 year-old Dad's comment was "More sauce and less linguine next time" even thought his linguine was SWIMMING in the sauce - he said he could eat the sauce as a soup. DH and my 6 year old grandson also love this sauce. Easy and delicious is just my type of recipe!

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Sooz

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Longmont, Colorado, USA

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Reviewed: Jun. 9, 2008

I halved the recipe to make it for 4 servings. I wish I would have made the full amount of sauce though! This was sooo yummy. I used all of the butter and substituted olive oil for vegetable oil. I added red pepper flakes and parmesan as someone else suggested. Thanks for a great clam sauce recipe! This will be made often in our home.

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SGRMAG574

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: May 22, 2008

This was REALLY good, but a little soupy. I added 4 cloves of minced garlic, used fresh basil instead of dried, and 1/3 c. olive oil. I think next time I will use 3 cans of clams and drain 2 of them. Thanks for the recipe!!

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