Reviewed: Nov. 11, 2009

This was yummy. I didnt have any parsley, so I didnt use any. It didnt need it.

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angensidney

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Reviewed: Nov. 6, 2009

i use less butter and oil and add a jar of clam juice instead it works out better less oily

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gert

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Reviewed: Aug. 18, 2009

Wow, so few ingredients yet very flavorful! I will definitely make again. I didn't have any parmesan but didn't miss it.

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Apr. 23, 2009

Very nice and tasty.

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rickyt51

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Feb. 5, 2009

I feel obligated to point out that true italian cooking is rustic, you have to keep in mind the origins behind a dish. Linguini with clam sauce isn't supposed to be complicated, it's about pasta and clams with a nice rich subtle dressing. I have made this several times and I use 3 cans of minced clams, 1/4 - 1/2 a bottle of clam juice, more garlic and omit the parmesan. I also heavily salt the pasta water to flavor the pasta and add salt and pepper to taste before combining. I always serve this with a nice crusty italian loaf and I usualy pair it with an Australian Reisling.

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Starr.Gazer

Cooking Level: Expert

Living In: Bear, Delaware, USA

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Reviewed: Sep. 10, 2008

Easy, quick and tastes great. Even the kids loved it.

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Allie&MaddiesMom

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Reviewed: Jul. 6, 2008

I have been making a very similar recipe for years. It calls for 1/2 tsp freshly ground pepper, 1 tsp oregano and 2 tsp basil. With the addition of the herbs, this is better than any restaurant version I have had, but be mindful of the calories! Use whole grain pasta to off set.

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MELAOKSCPA

Home Town: East Millinocket, Maine, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Mar. 22, 2008

Made this last night for supper and everyone loved it. I also sauted the garlic in oil first then added remaining ingredients to the pan. I used half amount of pasta called for and I also halved the butter. Will definitely make again.

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JADA

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

This recipe was very bland. It is quick and easy but thats the price you pay for a less than mediocre meal. I added extra garlic and a few other seasonings to try to spice it up a bit but overall the sauce is just butter and oil. I would not make this again.

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marjaneh

Home Town: Williamsport, Pennsylvania, USA

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Reviewed: Dec. 6, 2007

I felt this dish was fairly bland. I even tried to sprucen it up with some extra seasoning. I believe next time I will buy a jar of Parmasan Sauce to go along with it.

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Isabel

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Reviewed: Dec. 3, 2007

This is my families personal favorite! I add 2 additional cans of chopped clams, I like a lot of clams! I also add 1/2 of white wine and of course fresh grated parmigiano-reggiano cheese. Serve with a crusty bread, and every plate will be wiped clean for sure!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Jun. 15, 2007

Oh my gosh!!! So very good!! I also omitted the oil and butter, added 1 cup of white wine and some chopped red pepper from a jar. I've never had pasta with clam sauce before and boy have I been missing out. The only change I might make is next time I'll add more clams.

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ROBIN

Cooking Level: Expert

Home Town: Gastonia, North Carolina, USA

Living In: Dallas, North Carolina, USA

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Reviewed: Apr. 21, 2007

I love this recipe because it's great on it's own when I want something straightforward, but it's also wonderful with additions or changes. I used a 10oz can of whole baby clams (it's what I had), added some fire-roasted red peppers and some Marsala wine (I'd use dry white next time, but again, it's what I had) to this sauce and it was delicious! Top it with toasted pine nuts and fresh grated parmesan and it's a bit of heaven. Thanks for sharing this recipe.

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AEZEPP

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Apr. 8, 2007

My kids devoured it and asked me to make more next time so they could take leftovers for lunch. Easy and tasty!

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Louis G.

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Reviewed: Feb. 4, 2007

My husband LOVED this. Since it is easy, quick and inexpensive, I love it too! I ran out of olive oil, so used only butter and it was sooo tasty! It will definately be served often around here.

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Pattisea

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Reviewed: Nov. 20, 2006

there wasn't much flavor, pretty bland.

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MichelleK

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 30, 2006

I used olive oil; very good recipe. It was super easy. My family enjoyed it very much.

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Hallie

Cooking Level: Beginning

Home Town: Avon, Ohio, USA

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Reviewed: Jun. 29, 2006

This is super yummy. I definitely didn't use as much oil or butter and added a little white wine. I also added some baby bella mushrooms. I will definitely be making this again really soon.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 29, 2006

This one is a regular around here for a few years now. I usually add another can of clams, drained. I like to add heavy cream and thicken with cornstarch if too thin. I also recommend extra garlic, and salt if needed. Delicious!!!

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OMAR

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Reviewed: Apr. 11, 2006

I thought this was very good. I added mushrooms and onions. I used light butter and wheat pasta. I used dried parsley (that is waht I had) and I added a small amount of dry basil. It was pretty good. I made it for my boyfriend because he likes this dish so much, and I liked it better than him.

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