This dish is absolutely amazing! I made a few changes, as did other reviewers, but I didn't stray too far from the original recipe. I took suggestions of a few and used 1/4 c. butter and 1/4 c. olive oil and used 4 cloves of garlic. I used portabello mushrooms because I love the meatness they add to a dish - fantastic! Because the type of parsely wasn't specified, I used Italian parsley (a favorite of mine), but only used 1/4 cup. I used another suggestion to use Old Bay Seasoning - very good! I mixed a little cornstartch with some of the reserved clam juice (as the juice from both cans would be too much, which was obvious after the first can) to thicken the sauce slightly. I would be delighted to serve this dish to guests. White wine, crusty french bread and candles would make it a phenomenal romantic meal! Thanks for the recipe, Silvia. It will be a mainstay in my recipe collection!
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This dish is absolutely amazing! I made a few changes, as did other reviewers, but I didn't...