I have rated this a 4 as written,Very good and easy.(I used 1/2 buter, 1/2 V.O.O.).. could be a 5 with fresh steamed clams.I plan on making this tonight with a few dozen fresh littleneck or mahogany clams(Chowder clams if that is all I can find) and freshly grated parmesan,crimini mushrooms, fresh parsley and whole grain pasta....More work, but I am already drooling thinking about it!! I am surprised at the number of folks who added milk or flour to thicken the sauce.....I have always known pasta with Clam Sauce to be a light meal with a satisying thin sauce which clings very well to the pasta, but doesn't overpower it....just my opinion.Matter of fact, Most "Old "World" recipes I have ever seen call for straight Olive Oil...no butter at all.
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I have rated this a 4 as written,Very good and easy.(I used 1/2 buter, 1/2 V.O.O.).. could be...