Reviewed: Dec. 9, 2011

very good recipe....did change it up a bit....i used only 2 chicken bouillons and i also added some white wine (1/8th of a cup) i sauteed a whole onion prior to sauteing the mushrooms with 2 chopped cloves of garlic and then added the mushrooms and 1 shallott..used italian seasoning (instead of seperate basil and oregano... served to my sister and boyfriend we ate it all up that night. Great recipe.

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Reviewer:

aprilI

Reviewed: Nov. 9, 2011

the flavor is really good but I agree with the previous posters that it is a bit salty. Next time I would cut down on the bullion (even though I use Knorr, which tastes less salty than some of the other cheap brands). For this batch that I made as per the directions...I added 1cup of homemade chicken broth (which is unsalted) . (I made half a batch for small family here..for a whole batch that would be 2 cups). The other posters adding a splash of white wine just sounded good so I did that too! Really though...the salt thing is my only complaint.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Oct. 19, 2011

I am not the best cook and have always been intimidated by clam linguine because I thought would be a difficult dish to make. When I ran across this recipe and saw how easy it seemed, I decided to give it a try. I have now made it several times for several different people, changing absolutely nothing about the recipe as written. Everyone who has tried it RAVES about it and requests I make it again. I even love it, and I am definitely my own worst critic.

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Reviewer:

mellieg

Reviewed: Aug. 17, 2011

My husband went nuts over this recipe. He said it is the best clam sauce he's ever had. I have to agree! He even ate the leftovers cold a few hours after supper! LOL!

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Reviewer:

l1harris

Reviewed: Aug. 10, 2011

I was so excited about this dish. Clams AND Portobello on pasta?!? What's not yummy about that? Well, in my case, it was all the salt. And I *like* salt. I suppose it could have been the clams that I bought from Trader Joe's, but the recipe make so much, I can't justify another go-round to find out. Edible. But definitely not a fave.

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Reviewer:

Prunella

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: May 22, 2011

Very good, I didn't use chicken bouillon to salty. Did add a little red wine. Other than that it's a keeper.

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Reviewer:

DIXIE DOG

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

Reviewed: Mar. 21, 2011

One of the best thing I've made in a long time! Used stock instead of bouillon, added some yellow bell peppers and sliced onions to beef it up a bit. Slightly less butter, but the flavors are awesome!!! Kudos to the chef!

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Reviewer:

M. Kertello

Cooking Level: Expert

Living In: Conshohocken, Pennsylvania, USA

Reviewed: Mar. 16, 2011

This recipe was really good but I found it way too salty. Next time I'll do half the bouillon and I'm sure it'll still be salty enough. I also don't think the 1/2 cup butter is necessary. I just put a little butter in the pasta so it didn't stick but even that was not necessary so if you're looking to decrease the fat of this recipe omit the butter. Great overall recipe.

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Reviewer:

Laura

Cooking Level: Intermediate

Reviewed: Feb. 5, 2011

Holy Hannah......can you say "salty"??????? I even followed other reviews and cut the bouillon cubes down to 3, but I'm thinking you could do away with them all together. The idea itself was good, that's why I gave it three stars.

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Reviewer:

Amy F.

Reviewed: Jan. 23, 2011

FYI, I used about half the amount of butter (and added a splash of white wine), and it was still delish! Probably slightly less so than the original, but got great reviews all the same! I also used dried parsley (because I was too lazy to go to the store), white wine worchestershire instead of regular, and medium-sized bellas, roughly chopped. Will make again!

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