Reviewed: Jan. 26, 2008

not my favorite sauce, it was ok but bland and floury tasting.

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Caryn

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Reviewed: Jan. 22, 2008

I really enjoyed this recipe it's quick and easy and i have at least made it a dozen times.You wont be sorry

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6 users found this review helpful

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sara

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: Nov. 24, 2007

Great recipe, very easy to make and quick too. I modify it a little by adding about 4 tbsp more white wine and then about a 1/2 cup of a light sweet juice just to cut a heavy taste if you don't want it to be too creamy. To make it chunkier, I added a jar of mushrooms and more clams. Also, I tried substituting evaporated milk light another user suggested and it was even better.

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emh109

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Reviewed: Nov. 10, 2007

Made for the in-laws. Was good, needed a little extra zing but still a big hit. I added an extra can of whole baby clams, used extra garlic, added mushrooms, used 1/2 & 1/2 instead of milk, topped with parsley and parm chesse.

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JET'smom

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Aug. 5, 2007

I love this recipe. I never knew it was so easy to make such a delicious meal. This one is requested by my family at least once a month, and never fails to please them. I usually saute up some onions, mushrooms and shrimp to throw on top of the noodles, then sprinkle a little asiago cheese on top and melt it. It doesn't get any better than that!

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3 users found this review helpful

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DRAGONFLYLADY13

Cooking Level: Expert

Home Town: Mitchell, South Dakota, USA

Living In: Sedgwick, Kansas, USA

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Reviewed: Jul. 12, 2007

Really good recipe, but I recommend using less clam juice and more wine so it doesn't have such an overpowering fishy taste.

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7 users found this review helpful

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Courtney

Cooking Level: Expert

Home Town: Califon, New Jersey, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 23, 2007

I was disappointed with this recipe.

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1 user found this review helpful

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JillDana

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 9, 2007

Great recipe! My one very small variation was that I added an extra can (10 oz) of whole baby clams without the juice. Highly recommend this one. It is simple, inexpensive, and delicious!

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15 users found this review helpful

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Rose

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Apr. 17, 2007

This was sooo good! I used chicken stock in place of the white wine and doubled the salt. I also put in a dash of italian seasoning and a dash of old bay. My 2 year old ate two plates! Served with salad. Delicious!

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MADISONLIBERTY

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Reviewed: Apr. 14, 2007

This was really different from how I'm used to making this dish, but we all enjoyed it very much. I used fat free half and half and in addition to the fresh garlic, I also added garlic and onion powders and a sprinkling of fresh chopped parsley. Also added more wine than suggested. Lovely recipe Betty and thanks!

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10 users found this review helpful

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 14, 2007

nice and creamy.

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bakergirl

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2007

One of my favorite meals when I don't have time to grocery shop- I keep all of the ingredients on hand. I like a little extra garlic and white wine, which then means you need a little extra flour.

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JEN78RN

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

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Reviewed: Oct. 19, 2006

We love this! My husband requests it at least once a week. I add about a tsp of crushed red pepper for a kick.

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1 user found this review helpful

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Maranda

Cooking Level: Beginning

Home Town: Pineville, West Virginia, USA

Living In: Lewisburg, West Virginia, USA

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Reviewed: Jun. 20, 2006

very bland. I had to use a lot of salt and seasoning, added mushrooms and it still tasted bland. Will not use this recipe again.

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3 users found this review helpful

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SABICHEUNG

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Reviewed: Jun. 1, 2006

I love this recipe as a base - it is bland, but there are many possiblities for spicing it up - I used a bit of red pepper, seasoned salt and fresh spices - wish I had some Old Bay on hand - which should be a requirement as I'm on the Eastern Shore of Maryland - I'm going to give that a try next time. Definitely a keeper!

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3BadBoxers

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

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Reviewed: Jan. 16, 2006

This was not a bad recipe at all. I added 2 times the flour and 1/2 cup of wine. This thickened it a little more and the wine gave it a nice finish. Also I used more garlic adn added basil, oregano, and a little chili pepper to give it some kick. Great dinner, thanks for the recipe. Layne

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Layne

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Reviewed: Jan. 3, 2006

I added more spices and this was fabulous.

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Tricia

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Reviewed: Jul. 26, 2005

Very good! Only differences I did was use a can of evaporated fat free milk (gives sauces a faux cream flavor) and about 1/4 cup of parmesan cheese. Defintely one I will make again.

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21 users found this review helpful

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SARBAR

Cooking Level: Expert

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Reviewed: Feb. 5, 2005

This recipe is easy to prepare, delicious and the ratio of linguine/sauce is perfect! The sauce is better if made the day before or frozen in jars then used over pasta as the flavors will have a chance to blend. Thank you Betty, my boyfriend thinks I can cook, little does he know I just know how to follow directions. ;)

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7 users found this review helpful