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Drunken Clams over Cappellini Recipe

Drunken Clams over Cappellini

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on March 08, 2010

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    Simple and tasty. Enough said.

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  • on November 04, 2009

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    This was a great dish...easy and fast...but I made it with white wine instead of the beer.

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  • on October 21, 2008

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    This recipe is delicious and very easy to make. I prefer though you use less clams, 24 pieces if fine, and just dial down other ingredients and you are all set.

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  • on May 18, 2008

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    My son-in-law made this for me the first time I had it and it was so impressive. He followed the recipe as is. We all loved it. It was fabulous even for leftovers the next day. I am making it for my husband?s homecoming from travel dinner tonight. He loves clams and I'm sure will love this dish! I won't change a thing either.

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  • on December 21, 2007

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    I used only 24 clams, added some crushed red pepper flakes, just a little bit of oregano, romano cheese instead of parmesan, and instead of adding pasta water back, I added jarred clam juice. The beer I used was Corona. Add salt last, if at all, as clams have a lot of salt in them as it is. A delicious meal!

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  • on December 04, 2007

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    The clams were outstanding and the flavors mixed well. My brother in-law, and my sister are coming to visit ... they both love this kind of food. Great Recipe!

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  • on August 28, 2007

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    This wasn't a good dish. I questioned why she didn't use white wine. I had some extra clams and some expensive beer and decided to make this over the weekend. This was a disaster, I should have used the wine like I always use. If it isn't broke don't try to fix it.

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  • on June 26, 2007

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    I tried this looking for a new twist on flavor. It was so bland. If trying, I'd suggest adding salt, pepper and red pepper flakes to ramp it up. Better yet,stick with the traditional recipes using raw garlic, white wine etc. Also suggest a more sturdy pasta. I question why so many of these cooks want to tweak recipes that are so wonderful as is.

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