Reviewer:

Reviewed: Jun. 13, 2003

We had this last night for dinner and enjoyed it very much. It was a snap to prepare. However, my husband is not fond of onions so I decreased it by 2 tablespoons, which in our opinion did not take anything away from your recipe. I might add there was none leftover. I will make this dish often. Thanks for adding some zip to clam sauce. Minime

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4 users found this review helpful

Reviewer:

Tutu

Reviewed: Jan. 10, 2004

Better than I thought it'd be. I sauteed some thawed (cooked) shrimp in the olive oil mixture, and it turned out great with some linguine. Sprinkle some fresh parmesan on top, and be sure to have some good, warm bread to dip in all the extra sauce. Will definitely make it again.

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5 users found this review helpful

Reviewer:

DAPOLLON

Reviewed: Aug. 14, 2004

I used a can of chopped clams and add the clam juice as directed, then I add shrimp, scallops, and lastly the clams. I season it with basil, and use angel hair pasta. This is so easy and so delicious!

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23 users found this review helpful

Reviewer:

KTW2177

Reviewed: May 7, 2006

My husband liked this a lot more than I did, but I did make some substitutions.

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2 users found this review helpful

Reviewer:

DANAJ900

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

Reviewed: May 12, 2007

What a great way to dress up white clam sauce! I topped this pasta dish with bay scallops (the little ones) that were sauteed in butter. Delicious!

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3 users found this review helpful

Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Sep. 27, 2007

I made this recipe for my parents 31st Anniversary last night as a main dish. They loved it! I followed the recipe exactly and was left with 2 extra servings of pasta. I will only use 4 ounces of pasta for 2 people next time. I did not mix the clam sauce with the pasta, but rather mixed the pasta with 1tbl spoon of olive oil and put the sauce in the center of the pasta, added some fresh basil and topped it with parmesean cheese. It looks great this way and they loved it! Make sure to use Angel hair pasta for this recipe, anything else is too thick. I have also uploaded a photo I took of the dish I made.

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26 users found this review helpful

Reviewer:

Cynthia

Home Town: Jacksonville, Florida, USA

Reviewed: Jan. 8, 2008

This was so good and easy. We cooked up Wellfleet clams in the sauce towards the end. Thanks!

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5 users found this review helpful

Reviewer:

Sully

Cooking Level: Intermediate

Living In: Hull, Massachusetts, USA

Reviewed: Jun. 30, 2008

Oh my goodness! So yummy and so simple! I was impressed that such simple ingredients could be this good. I definitely recommend this for a quick, hot meal. Even my picky toddlers loved it. I've never made this kind of pasta before so I wasn't sure what "White Clam Sauce" was in the ingredient list. I went to the jarred pasta sauce section at the grocery store to look for it. If anyone else is confused, I'm pretty sure the recipe is calling for canned clams in it's juice. I used Chicken of the Sea's brand of Chopped Clams and poured the whole thing in with the liquid. It was fabulous.

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18 users found this review helpful

Reviewer:

LilWebb

Reviewed: Sep. 30, 2008

This recipe resulted in WAY too much liquid for my taste. I probably should have started the sauce long before the pasta to allow it time to cook down some. I ended up ladling the sauce over individual servings of pasta and didn't even use half of it. Also, my kids complained that the sauce was too "fishy". In addition to the Parmesan, I crumbled some feta on top and it went really well with this dish. Served with shrimp. In all this recipe was alright, but I doubt I'll make it again.

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1 user found this review helpful