Linguini with White Clam Sauce

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The red pepper flakes were overwhelming, otherwise, very tasty. I would make it again with about half the pepper flakes...or less

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I have been making this dish for many months now. The best thing is all the ingredients can be kept in your cupboard for last minute meals! I just printed out another copy because my original is getting old. It will be our dinner tonight! Great for summer.

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If it's clam sauce, you never you chicken broth! You can buy clam base and use it and if you like a boost for the clams, add a can of mushrooms - they will absorb the sauce and taste like clams. Rachel Ray has her own way, but this is not a real recipe.

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Delicious, quick, love the anchovy , gives it that added flavor!

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very good, I used 1 tsp of anchovy paste instead of whole, and added 1 tbs of flour to the oil mixture to help thicken and cling to the pasta. I prefer dried oregano instead of thyme. I often substitute dry vermouth instead of white wine as that is easy to have on hand.

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This is one of the most simple and great tasting dishes ever. My sister made it first and I had it WOW. I make it often for family and friends. I went lighter with the red peper flakes because too hot doesn't work in our home. Everyone wants this recipe. Way to go Rachael this one is a keeper.

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My husband and I loved it,the kids could take it or leave it? Very simple to make. Could not find the exact amount of clams at the store so had to go with one small and a big-did not add both cans of juice only used the big cans worth. Did add a very small amount of pasta water to thicken this and let it cool a little on the plate before serving. Also added a small amount of parmasean cheese to make it absolutely splendid! Could only give it four stars because there were no veggies in the dish. In the future will add some if I make again.

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Not only was this too hot but the zest of a whole lemon was overpowering.
I used all the ingredients in the amounts given with the best ingredients I could find, and I followed the recipe.
It was too thin, too hot, too lemony. I agree with reviewers who say it needs some thickening agent.

Disappointing.

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There are no thickening agents in this sauce. I thought the flavor was ok (used both canned clams as well as clam juice, and anchovy paste instead of whole anchovy, but nothing to write home about. It was too watery and just sort of slipped off the linguine. I ended up adding stuff so it would stick to the noodles. I think the next time I try a white clam sauce I'll make one with a bit of cream in it so it thickens a tad.

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Very good. I liked the added flavor from the anchovies. We also decided to add artichoke hearts. I took a can of whole artichokes drained and rinsed them, sliced them in half and tossed them in with the sauce to heat through just before adding the noodles. Also added a bit of Parmesan at the end... Delish! I saw Ina Garten roasting frozen artichokes the other day, I think I'll try that next time for added depth of flavor.