Reviewed: Mar. 16, 2013

I also lessened the amount of oil to 1/4 cup. When it came time to add the clams and juice, I just added juice and let the liquids reduce to a sauce-like consistency by simmering. Then I added the clams to cook for 3-4 minutes before I added pasta. It was delicious!

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Reviewer:

CHAAS

Reviewed: Jan. 24, 2013

I have to shake my head at those who review this recipe and comment over and over that it is too greasy or oily....hello? This is white clam sauce - it is butter, oil and garlic - it is supposed to be that way! Throwing a lot of cream in, etc., now you are moving towards a heavy alfredo and that is not what I would ever expect. Make this recipe AS IS, with a splash of wine. It's delicious.

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Reviewer:

heidi9165

Reviewed: Dec. 16, 2012

cut olive oil to 1/3 cup and cut spaghetti in half

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Reviewer:

chefm

Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

Reviewed: Dec. 3, 2012

This recipe is pretty good and I am not the best cook so that ought to tell you something. I am glad that I read the other reviews and took some of their suggestions such as: cut the evoo to 1/4 cup use 1/4 cup white wine double the butter add red pepper flakes And I addeed fresh lime juice, I think lemon or lime works really I was really impressed and it tasted better than the clam sauces from my local italian restaurants. Oh and I used Corn Starch to thicken the sauce instead of cream...I think clam sauce should be translucent, not white like alfred sauce.

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Reviewer:

MsGina926

Reviewed: Jul. 26, 2012

i used only fresh garlic, 5 cloves, and fresh basil and fresh parsley, and added a little white wine, a dash of lemon juice, and a sprinkle of red pepper flakes, and used 3 cans of clams, with some of the liquid. Very Good.

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Reviewer:

Bonnie

Reviewed: Mar. 4, 2012

Great recipe! Used 3 cans of minced clams and not the full pd. of spaghetti. Like to have more meat in a pasta dish. Very tasty! Thanks for the recipe!

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Reviewer:

melbren

Reviewed: Feb. 4, 2012

Used one pound fresh chopped clams. Added a pinch of red pepper flakes and 1/4 cup white wine. Great flavor.

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Reviewer:

zanchuk

Reviewed: Jan. 20, 2012

Recipe is very tasty; I made some changes/additions. Cut down oil to 1/3 cup ( using half roasted garlic infused oil and half olive oil), used two cans minced clams with all of it's juice, plus 1 can (14 oz.) artichoke bottoms, which I drained and diced), added 1 small chopped shallot, 1/2 tsp. crused red pepper, a little more of the parsley, oregano and basil, salt, put in a splash of white wine and a splash of lemon juice. Make sure you whisk all the ingredients thoroughly before ladling on top of preferred pasta. Deliciious! My husband said he would not order pasta with white clam sauce at a restaurant, but if he knew it would taste like this did, he definitely would--he loved it.

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Reviewer:

Reviewed: Dec. 17, 2011

Fine recipe as-is if you are one of those folks that like this style of clam sauce; I prefer a much thicker sauce, so I simmered it for some time with a bit of white wine and all of the clam juice and reduced the sauce to nearly to a marinara consistency. Tasted excellent at this point, then I decided to great creative and added the clams, PLUS 1/2 tsp. or so of bittersweet Spanish paprika (avail. Amazon) which turned it into a red sauce (!) AND pushed the flavor WAAAY over the top. Served over linguine, and sauce was thick enough that none of it dripped through to hit the plate. Will need to do this a lot more often.

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