Reviewed: Nov. 14, 2009

absolutely delicious recipe! best seafood linguine I have ever had. Used half the fat as other reviews stated and doubled the parsley and tomatoes. 4 thumbs up!

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plantsr

Cooking Level: Intermediate

Living In: Brantford, Ontario, Canada

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Reviewed: Oct. 10, 2009

Great! I followed some suggestions posted before. Reduced the butter, used reserved oil from sun dried tomatoes, used 4 oz clam juice, 4 oz white wine, 2 oz heavy cream, reduced the sauce and added a little basil with parsley and some shaved parm cheese as a final note. Spectacular! My family asked for seconds and thirds.

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Evcha

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Aug. 23, 2009

very good

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moon47hawk

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Reviewed: Jul. 21, 2009

Awesome dish. I prepared this exactly as the recipe instructions called for, and was very pleased. Even better the next day after the flavours have blended. I'll do this one again.

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ChefAl

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Reviewed: Jul. 2, 2009

pretty tasty! I marinated the shrimp in wegmans mojo sauce and lime for two hours. used 2 TBSP's of the sudried tomato oil and two tablespoons butter...sauteed garlic and scallions along with some of the marinade. I only had shrimp...but after pasta was done I added mushrooms, peas, bacon and the clam sauce along with a little bit of cream and parmasean. Followed recipe and crossed my fingers. Really yummy !flavors! Hubby loved it! Thanks

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SBOMAN

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

Turned out delish!!!! I didnt have any scallops on hand but I most definitely will next time. I also added some white wine and 1/2 of a fresh squeezed lemon to the shrimp. I couldnt find any clam juice at the store so I just bought a can of clams and added the whole thing. Will make again!!!!

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missjey

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Reviewed: Mar. 14, 2009

This was so good. Didn't have shrimp so I substituted clams. Didn't have parsley either. I added 1/4 cup olive oil and 1/4 cup butter. Also left salt out since my dad has high blood pressure, but I ended up adding some later for myself. I plan on sticking this recipe into the regular rotation.

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Abdullah A

Home Town: Bellevue, Washington, USA

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Reviewed: Mar. 2, 2009

The only seafood I had on hand was canned baby clams and minced clams, so this is what I used. I also reduced both the butter and oil to 3/8 cup each, and per another review, I thickened the sauce with a little cornstarch. What a great combination of flavors! My husband rated this 9 1/2 out of 10. I will definitely make this again.

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Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: New Cumberland, Pennsylvania, USA

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Reviewed: Feb. 16, 2009

This one stays in my recipe box! Didn't change a thing. Don't be put off by the liquid consistency. It's perfect for sopping up with garlic bread. Have everything ready to go. It's a quick and easy recipe. My husband just said it was EXCELLENT!

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Teresa

Cooking Level: Intermediate

Home Town: Alice, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 18, 2009

Having read the reviews (all of them!) I decided to reduce the sauce at the end and add some cream. I was told by my family to make it again anytime!!

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NBOntario

Cooking Level: Expert

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Reviewed: May 26, 2008

This recipe was very good. I was afraid it would taste too fishy (seafoody), but I was pleasantly surprised at how light and fresh this was. I made several changes: I used fresh spinach linguini. I also decreased fat to about 3/4 c total (splitting between oo and butter). I didn't use the whole jar of clam juice, I thought it was a bit much, and thickened the sauce a bit with heavy whipping cream (about 1/4c). At the end I mixed in a squirt of fresh lemon juice, along with the zest, and topped with shaved parmasean cheese and fresh basil, instead of parsley. YUM. My husband, who really doesn't like seafood all that much had seconds! He loved it.

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yasuzie

Cooking Level: Expert

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Reviewed: May 20, 2008

amazing dish! does not take long at all to put this together. followed other reviewers' suggestions and used clam juice/white wine mix for sauce. reduced this and added little under 1/4 cup of cream. also added some red pepper flakes and a squirt of lemon juice. the lemon zest and juice add such a fresh, clean taste to this meal. served with a pinot grigio and baguette. beautiful and tasty!

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CleverGypsy

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

I should start out by saying that it's not often that I rate a recipe 5 stars, but I would give this recipe 6 if I could! I did modify it a little bit though. First, I scaled the recipe to two servings; I reduced the olive oil to 2 generous Tbsp and used the correct amount of butter; I added a large(ish) shallot along with 3 cloves of garlic. Once this was softened in the oil, I added the clam juice and the shrimp and scallops and cooked them *almost* through. I removed the seafood and reduced the remaining liquid by half (the seafood gave off quite a bit of liquid). Then I added about 1/4 cup of 10% cream; added the seafood back to the pan along with the rest of the ingredients (I used about 1/3 cup chopped, dried sundried tomatoes which I'd rehydrated in some water) and a squeeze of fresh lemon juice. I poured this over the pasta and added a grating of fresh parmesan cheese. The end result was absolutely delicious! It would also be a good dish to serve to company.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jan. 25, 2008

Very good sauce. I did not have all shrimp or scallops so I used three cans of clams instead. It was delicious! I will certainly try this recipe again with the proper seafood!

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Smay

Home Town: Riverside, California, USA

Living In: Calico Rock, Arkansas, USA

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Reviewed: Sep. 16, 2007

Not to thrilled with this dish! Could have had better flavor. It wasnt aweful, and my husband liked it but it wasnt anything to write home about! Probably wont make again. There are other recipes that we like much better!

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April P.

Cooking Level: Intermediate

Home Town: Washington Court House, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Sep. 11, 2007

Okay, the lemon zest didn't seem to fit, and I had to add more seasonings. I will make again, but only for myself. My husband didn't care for it at all.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: May 26, 2007

I was looking for something a little different and boy this was the way to go! It's extremely easy to make and the taste is GREAT!

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LisaM

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Reviewed: May 8, 2007

Like this recipe a lot; if you have a Trader Joe's in your area, I used their Frozen Seafood Mix (shrimp, calamari, scallops)instead of just shrimp and scallops (because I love calamari!)and served it over TJ's garlic & basil linguine. Served it with a salad for guests and it was gobbled up!

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Marie RT

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 20, 2006

Delish! I found this to be a light and refreshing meal, but all that butter and oil certainly didn't make it lowfat! I did reduce the amount of butter and oil. I really enjoyed the lemony flavor of the lemon zest. I will probably add more sun dried tomatoes the next time I make it.

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Maria

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Mar. 13, 2006

This is tasty! Used much less butter and oil than the recipe called for and only used clams, shrimp, and a little cream at the end. Also added lots of mushrooms, and lots of crushed red pepper flakes. Tasted even better the next day.

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OHEATHER10

Home Town: Cupertino, California, USA

Living In: San Jose, California, USA

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Linguine with Seafood and Sundried Tomatoes

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