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Linguini with White Clam Sauce Recipe

Linguini with White Clam Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (121)

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Average Rating:

Total Reviews: 121

Showing 31-40 of 121

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  • on July 09, 2009

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    Not horrible, not wonderful either. With all the 5 star ratings on this recipe I was expecting a knock out, but it was just okay. I've had a lot better and I'm still looking for the best linguini with clam sauce recipe.

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  • on May 24, 2009

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    I love the use of anchovies and lemon zest. I've made this several times and always saute some onion as the first step and thicken it slightly with flour at the end. It holds onto the pasta better. Yum.

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  • on May 06, 2009

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    I made this dish many times and it keeps getting better and better! I also added fresh steamed clams as well as a small can of minced clams.

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  • on April 02, 2009

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    was very dry and boring, just like eating plain salty pasta with a fishy taste.

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  • on February 05, 2009

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    I loved this recipe. I have been looking for a linguine w/clam sauce with enough flavor for me... and this had it. I don't know what the previous person's issues were, except you never cook with wine you won't drink! I had a nice Sauvignon Blanc that was perfect. My only problem was removing it from the heat before the pasta soaked up all of the juice, so the bread went uneaten... :( I also had some grated cheese on the side. I did not add any extra salt, other than in the pasta water. Good Job, Rachel!

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  • on December 16, 2008

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    inedible. i assume that i must have done something differently than everyone else, but i can't figure it out. i did use white cooking wine, which does have some added salt. but i also used low sodium chicken stock, so there must have been some salt saved there. i used 6 anchovies, as recommended, so i doubt that would have affected the saltiness much either.

    yet my dad, whom we always make fun of for putting salt on EVERYTHING (not exaggerating here, even found this unbearably salty. furthermore, it was extremely watery. a little spilled on the floor in the process of cooking it, and my dog--a very unpicky eater--was completely uninterested.

    am i doing something wrong? i followed the directions exactly, but these are the only deviations from the recipe i might have made. if anyone has any suggestions or know easons why it turned out so inedible, please let me know.

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  • on November 22, 2008

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    I like to add chicken stock and clam juice along with the white wine, it gives a great flavor and for me the saucier the better. Add lemon zest it really adds a lot to the flavor. I omitted the anchovies at it was delicious, although a friend of mine uses them and swears that even if you don't like anchovies you'll like them in this recipe. I used fresh thyme and parsley because I grow them in the garden and it was fantastic. Great easy recipe to make quickly on a weeknight with what you have in the pantry.

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  • on November 14, 2008

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    This is a great recipe! I always have these ingredients in the pantry, so it's my 'go to meal' when I don't feel like having to think about dinner. A hit with the family!!

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  • on October 02, 2008

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    Who says great food has to be complicated? I use more clams than is called for,and more garlic, but this recipes, as is, NEVER fails. Make it for your friends and get raves, just don't tell how easy it is!

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  • on September 08, 2008

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    I followed the instructions and some of the reviews., I did cut the pepper in half. I've made other clam linguini recipes in the past and sometimes you fall into a pattern where you feel you have to add unsalted butter and parmesan cheese, but don't. Let the clams natural juice take charge. Thanks Rachael., another great recipe. I used 5 cans of SNOW'S chopped clams and used its juices eventhough I know it's over 1 cup of clam broth.

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