Delicious!! I tossed the liguini and sauce together in the large skillet under low heat before serving so the sauce soaked into the pasta. I topped it with fresh parsley and lemon juice, will definately make again soon!

this was really good ... i scaled it down for 2 and it worked very well and had it over spaghetti...thanks for the recipe

This clam sauce was delicious but way too much butter.I cut it back to 4 T. and it was great. I also reduced the sauce a bit more, added fresh, well- scrubbed little neck clams to the pan and cooked the mixture with the lid on until they steamed open.Doing this requires less salt as the fresh clam juice has enough salt. A tablespoon of fresh chopped parsley and it's an impressive serve over linguini.

This is such a quick and easy recipe, yet your guests will never know. My entire family loves this, including my picky five-year-old. Always serve it with warm french bread...def. keeper!

Easy to put together and tastes delicious. Just like the Italian restaurants on the Hill in Saint Louis.

Although I'm sure this recipe is great as-is, it's so unhealthy I couldn't bring myself to make it in that way. I'm still giving it 5 stars, though, because the results after lightening it up were incredible! I used 2 Tbsp. butter and 1 Tbsp. oil, and then I just filled out the rest of the sauce with clam juice (either from the clams or you can buy a little bottle). This makes enough of a sauce for quite a few people, and although it still isn't good for you, it won't be awful for you either. Very nice recipe, I will make it again.

I did add a pinch of red peper flakes and some basil - I also added some fresh steamed clams Everyone cleaned their plates and looked for more

I have made this a number of times already and absolutely love it. It is a big hit with my family.

This is really very good. I added a little cream with cornstarch...not because it needs it but because my family would have complained.

Good! A little bland. I added some bell pepper, a drop of soy sauce and used burgundy instead of white.

Awesome....I added mushrooms and black olives, along with the crushed pepper flakes and parsley like others. Added the clams about 5 minutes before serving. I tossed the liguini with the sauce for a few mintues. Will definitely make again.

My wife and I are totally addicted to this wonderful recipe. We originally made it with whole clams and thought it was just ok, but later made it with chopped, and.....wow! We've had it 3 times a week for the past month. Good work!

This was really great. Followed recipe except used 3 cans of clam. Added a little basil too. Great base for other things too. thanks.

This really was the best clam sauce I ever had, even better than what I would get from the expensive seafood restaurant thats in my town! All I added was some fresh Parsley and a pinch of red pepper flakes, a teaspoon of lemon juice, and used 2 cans of chopped clams. Another great addition is Scott Ures Clams and Garlic with it (I also added the juice from that into the sauce). My husband who cant stand Linguini ate practically the whole pot!

Great recipe :) Very Picky Husband loved it and went back for more-thanks!

I have made this recipe several times and it's one of our favorites! Here's my changes: chopped clams instead of minced (2 cans), 1/4 cup butter, no additional salt and a sprikle of parsley on top when served. Delicious!

EXCELLENT! easy, quick and very flavorful. I followed advice of others and cut down on the butter and I used a flavored olive oil (basil); I used more wine (maybe a 1/3-1/2 cup) and the red pepper flakes really sealed it. Will definitely cook this again.