Reviewed: Feb. 14, 2013

This is one of those recipes that sounds too good to be true, I am here to tell you it is fast, easy and AMAZING!!! Thank you!

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Reviewer:

Kathy

Reviewed: Nov. 22, 2012

This was my first time ever tasting clams.. I omitted the olive oil, added a couple drops of worschestire sauce and a tablespoon of flour to thicken the sauce. I also added some white wine. The recipe turned out pretty good!

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Reviewer:

aakk

Reviewed: Nov. 13, 2012

I enjoyed this recipe as a great starting point. My premise was that seafood tastes better with acid so I added half a lemon to the reduction. I also added some chili flakes, green onions, white wine, chicken stock and a little fresh oregano. I also reduced the sauce for at least 20 minutes since there was a lot more liquod and it came out awesome!

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Reviewer:

Jaymo

Cooking Level: Intermediate

Home Town: Menlo Park, California, USA

Living In: Chino Hills, California, USA

Reviewed: Jul. 30, 2012

My first attempt at making Linguine and Clam sauce and am very happy with the outcome. I upped the recipe by a tablespoon of butter and 1/4 cup of white wine. Came out perfect. My only change would be doubling the recipe as to get more of the delicious sauce. Am definitely making this again!

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Reviewer:

stewmass

Reviewed: Feb. 4, 2012

This was easy to make and enjoyed by all!!!

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Reviewer:

pmanns

Cooking Level: Expert

Living In: Poplar Bluff, Missouri, USA

Reviewed: Dec. 23, 2011

Excellent! Doubled the recipe and used all olive oil instead of part butter. Added clam juice to oil & garlic to simmer for 10 min. Threw in the parsley and added clams at end to heat through. Maybe add parsley earlier next time to get flavor out of it.

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Reviewer:

GiGi

Reviewed: Nov. 21, 2011

This is a restaurant/gourmet caliber dish! It is important to make sure that the clam sauce and Parmesan cheese is mixed well into the linguini noodles for maximum flavor. I added 1/4 lb. of sauteed mushrooms and flavored them along with the clam sauce with some dill. Also, I increased the number of cans of the clams to 4; using 2 cans of smoked clams (which made a noticeable difference). I generously sprinkled lemon juice on top which really brought out the taste. Serve this with Italian herb or Asiago Cheese Bread to sop up olive oil clam sauce. I will definitely make this again.

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Reviewer:

Cowboy Mark

Cooking Level: Expert

Living In: Ellensburg, Washington, USA

Reviewed: Nov. 13, 2011

I agree with a previous reviewer. I have to compare this favorably with what would be served in a restaurant. And to top it off it is soooo easy and also inexpensive to make!

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Reviewer:

Cath

Reviewed: Oct. 23, 2011

delicious! this is a regular in our house :)

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Reviewer:

SummerAllison07

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

Reviewed: Oct. 17, 2011

Great recipe! I did make a few changes. I decrease the oil and butter, added a little lemon juice, increase the amount of clam juice, add Wondra to make it a little thick and also added shrimp. Very delicious!

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