Reviewed: May 4, 2012

This was my first attempt at clam linguine, and it was so much easier than I expected. I get this at a local restaurant and like it, but their sauce is pretty bland. This sauce, is not. I made it just as written but reduced the oil to 1/4 cup. I thought I would try it based on other reviews knowing I could just add it in later if needed, but I didnt think it needed it. The sauce is very flavorful, but only enough for two servings if you ask me. The author says to add chicken broth to extend it, but I didnt see that and added a bit of the water from the pasta. It worked fine, but the broth would be better. All in all, I will make it again, and again, and again. Cheaper than the restaurant, better flavor, and now that I've done it once, I could make this start to finish in 15 minutes. What dinner can you make in 15 minutes that tastes like this and satisfies that craving for clam linguine? I cant even drive to the restaurant that fast.

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Reviewer:

caffeinekelli

Reviewed: May 1, 2012

My Fiance is Sicilian and when I was searching for a new recipe I came across this. This is the exact recipe his Nonna(grandmother) uses that her family has made since they were in Sicily! Only minor differences, we use fresh parsley and olive oil

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mommylovestocook

Reviewed: Apr. 27, 2012

Took the suggestions and made this with olive oil instead of plain veg oil, more garlic, used red pepper flakes, the parmesan, and FRESH Italian parsley. Helloooo-was it ever yummy!!! Also, I added an extra can of chopped clams for more body, and only simmered the liquid from them with the other ingredients (mom's from WA, and it's sacrilege to over-cook seafood), then added the clams at the end just to heat them through. Had the leftovers for lunch next day!

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DKblumchen

Cooking Level: Expert

Reviewed: Mar. 24, 2012

This was good. I also used olive oil instead.

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tahitian4rmj

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Reviewed: Mar. 4, 2012

This is a great clam sauce recipe. Not oily and can be seasoned how you like. Very easy to make.

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Shelly

Reviewed: Feb. 16, 2012

What a great tasting, wonderful recipe. I make several hours ahead so the flavors blend together. It will seem like you spent forever making such a delicious dish.

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AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: Jan. 31, 2012

This was SO good and easy to make. My husband who grew up on the coast said, "It's the best ever" and my kids (6 and 8) loved it too. I made a couple of changes based on other reviews. I used 1/2 the butter, olive oil instead of veg oil, 3 cans of clams (1 minced, 2 chopped), more basil, and added 1/2 T oregano. Also, I added about 1/8 C parmesean, 1/8 C pasta water and 1/4 C milk to help it thicken. I served it over gluten free pasta and it was amazing. We are fighting over who gets the small amount of leftovers tomorrow :-)

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bugaboo

Reviewed: Jan. 25, 2012

My husband comes from a family of chefs and awesome cooking...need less to say he is hard to please! I made this on a quick, before I left for work dinner not only was it quick but easy and left him speechless! Worth trying!!!!

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jamnaibert

Reviewed: Jan. 10, 2012

I believe this was a great recipe. Did use olive oil versus vegetable oil and added 1/2 finely chopped onion and parmesan cheese to thicken at the end but overall great flavor. Thank you for the recipe!

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Reviewer:

Nancy

Cooking Level: Expert

Home Town: Salem, New Hampshire, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Dec. 13, 2011

For one pound of pasta, I found that only 2 cans of clams wasn't enough. Instead, I used 4 cans of chopped (not minced) clams and the clam juice, 2/3 cup of extra virgin olive oil and 4 cloves of chopped fresh garlic. I added one tsp of all purpose flour mixed with 1/4 c cold milk, then added it to the sauce at the end, cooking until bubbly, for thickness and mixed into the well-drained and slightly dry pasta. The drier the pasta, the more it will absorb the clam sauce. Delish!!

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