Linguine with Garlicky White Clam Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 14, 2015
Very tasty. I misread the amount of pepper flakes which I accidentally tripled so it had a great big kick! Next time I will follow the recipe more carefully.
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Photo by Jo Steinberg
Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Photo by Mrs. Chef Esh
Reviewed: Sep. 15, 2014
Oh my goodness...this was wonderful! I added in some sliced mushrooms and 2 more cans of chopped clams, I like it meaty! Also this recipe is even better reheated the next day!
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Photo by Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Lititz, Pennsylvania, USA
Reviewed: Jul. 15, 2015
The first 2 times I made this recipe I followed it to the letter. This time I will be adding some fresh squeezed lemon juice. It is just a preference of mine. I love lemon. Eugene, many thanks for a wonderful recipe.
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Reviewed: Feb. 15, 2015
I love this recipe! I've been cooking it for years minus the anchovy. I'll probably try it next time. I use more wine and olive oil but no butter. I also add a cup of the pasta cooking water to make it thicker. Thumbs up!!
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Photo by Kim's Cooking Now!
Reviewed: Aug. 21, 2014
This was very good! I did use only 1 can of clams, which was plenty for 5 of us, used a tad more butter and skipped the oregano (just a personal preference). My Italian husband loved it! Seeing as he bought about 6 cans of clams recently, I think I'll be making this one again!
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Photo by Kim's Cooking Now!

Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA
Living In: Kennesaw, Georgia, USA
Reviewed: Mar. 31, 2014
YUM! I love the combo of spices, never have put parsley in my sauce it was delicious. I'll use this recipe again.
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Reviewed: Sep. 20, 2013
Very easy an very good
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