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Cherry Tomato Red Clam Sauce with Linguini Recipe

Cherry Tomato Red Clam Sauce with Linguini

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

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  • on November 26, 2012

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    This was absolutely delicious, but I did make some changes. I used pureed san marzano tomatoes in addition to the other ingredients, and the only thing that needs to be changed is how thin the sauce is. I added a cumbled up dinner roll to help thicken the sauce, and I also added grated cheese. Although I used two dozen littleneck clams, it still needed more texture and clam flavor, so I used three cans of chopped clams with additional clam broth. It was a huge hit and something I will definitely make again.

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  • on November 09, 2012

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    OMG!! This was the best recipe. Hubby & I had a craving for Linguini with clam sauce, so I started searching and didn't have to go far. I used our own home grown Roma's instead of cherry tomatoes and canned cocktail (nice big ones and minced clams. Yummo!!!

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  • on October 20, 2012

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    In one word "PERFECTION'/didn't change one thing. Wouldn't change or substitute one thing/ NOT ONE THING!!!!! Perfection

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  • on September 16, 2012

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    unbelievable dish

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  • on August 01, 2012

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    never again to be forced to use canned clam sauce and try to "doctor it up". This was a great and restaurant quality dish. Thanks to all who recommended adding canned clams and broth. I added 2 cans chopped clams and only used 1 can of the broth. Can't even imagine what it would be like without the extra clams and broth.

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  • on November 15, 2011

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    So good and so easy. It looks and tastes restaurant quality. Scrubbing and soaking the clams does take a little time and effort so be sure to start this 30 minutes before you want to use them.

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  • on September 26, 2011

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    This is a great recipe, well done Rachael. I will make this again and again!

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  • on July 24, 2011

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    I made this recipe, and it was delicious, I made enough for at least two serving and share some with my son and he also enjoy it, because he said it wasn't dry I also added minced clam in a can with the clam juice but only use a little bit of the clam juice about 3 tablespoon. I also added shrimps to kick it up a little. Thank you Rachel Ray another great plate, i will do it again.

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  • on March 18, 2011

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    Very good. Makes enough for two with left overs. Added a little clam sauce to get more liquid.

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  • on November 16, 2010

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    This dish is very easy yet so good. Instead of whole clam, I used frozen clam meat found in local Asian market. I used a can of minced clam and the juice, about two cups of wine and yello onions instead of red. I didn't use the anchovies or any of the herbs in the recipe.(I didn't want to go back to the market My 9-year-old, who doesn't eat anything looking weird or chewey(like clam meathad two servings. Without the expensive ingredients the meal actually tasted very expensive. This is a keeper!!

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