This got a big thumbs up from DH and 19 yr old son. I liked how easy it was to make (I am allergic to seafood so I didn't eat the finished product). I agree with others about adding more garlic (I used a heaping tspn for 4 servings). I also cut back on the oil. For 4 servings, I used 1/4 cup butter and simmered the garlic for a few minutes. Then added 1/4 cup EVOO, 1/4 cup pasta water, 1/4 tspn red pepper flakes, and 1 can of minced clams and their juices. Brought it a boil. Dished it up atop the pasta and topped with the chopped herbs. I was afraid it was too saucy but hubby said if it was thicker his bread wouldn't sop up the juices as well. Next time I might add 1-2 tspn flour to the butter/garlic mixture and let that cook before adding the other ingredients. I'll probably also sub dry white wine for the pasta water so I can prepare the sauce while the pasta is cooking. This is soooo easy to make that it will go into my list of "go to" weeknight recipes. If using dried herbs all the ingredients are typically on hand. Terrific recipe, Dorothy. Thanks for sharing.
PS - For other who don't/can't eat seafood, prepare the recipe up to the adding the clams part. Divide the sauce in half and add 1 can of clams to one half. Add 1/2 cup dry white wine and 1 tspn Better than Bullion (chicken flavor) to the other half. Heat both through and serve as described.
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This got a big thumbs up from DH and 19 yr old son. I liked how easy it was to make (I am...