Linguine with White Clam Sauce

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A little saltier than I would have liked but a very good flavor. Not very hard to make either. Will make again.

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I bought the clams from the docks so they had not been processed. A bit salty the first time, but the sauce was good! Scrub the shell with a brush and soak the fresh clams in fresh water next time to get rid of the excess salt! No need to salt the pasta water for me.

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I made this on Christmas day and it was a big hit. Fortunately being in New England I had access to super fresh seafood. In addition to the little necks I added fresh lobster meat as well. Reducing the cooking liquid intensifies the saltiness from the clams. I didn't find it unbearable but I imagine adding a bit more water will alleviate that. A few simple, great ingredients, (a little pricey for the seafood, but completely worth it! easy to prepare. What's not to love? If you are a fan of linguine and clam sauce, give this a try.

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Quick. Simple. Made it on a Thursday night in 20 minutes with shortcuts. Instead of garlic cloves I used minced garlic and canned clams instead of fresh. Tastes amazing! I didn't add any salt because of previous reviews and it was perfect!

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Made for my boyfriend's bday. Amazingly delicious. Halved the clams and pasta, but kept the sauce ingredients at original specifications. Also, I left in the garlic at the end. Thank you!

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Great recipe. Served it to all 6 of us, ages 9-80 and everyone enjoyed it. My 12 year old had 3 servings! I actually used canned clams because that's what we had on-hand. Just add them to the last 2 minutes of cooking. Otherwise, follow the recipe as it is written. :

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You did not put how much olive oil to add to this recipe. I ended up having to play with it. By the time I put the pasta in, there was virtually no sauce.

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I'm at a loss. I've made this twice. The first time I followed the recipe exactly. It was inedibly salty, seemingly mostly from the clams. I only salted the pasta water and the pecorino probably didn't help. Other than the salt, it seemed promising, so I thought I'd try it again but try to find ways to cut back on the salt. I didn't salt the pasta, and after reducing the sauce, I discarded some of it and replaced it with a little extra wine and olive oil in an attempt to reduce the proportion of clam water and I cut the pecorino in half. Still inedible. I'd give it one star, but evidently others are making it with good results. And it's not that I've never cooked with fresh* clams, although I've never made this type of dish. I just don't get it.

*Fresh by Midwestern standards. Maybe they encrust them in salt for transport.

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Buying white clam sauce out of the jar for years, I had to give this a try. It was very simple - which surprised me. Dinner was ready before I knew it! Also, I added anchovies with capers and thyme to the mix - thanks to Rachael Ray's recipe. If these two worked together they'd be unstoppable!

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This recipe is Mouthgasm approved!

I made this ahead as follows -- Steam the 3.5 dozen clams, remove them and keep in a covered bowl. Reduce the cooking liquid a bit and reserve covered. Reserve 6 clams per person in the shell.

When you are ready to serve, boil your water and add your pasta. You can skip salting the water this time. Then conduct the second part of the recipe -- oil, garlic, crushed red pepper, saute a minute or two, toss the garlic, add reserved cooking liquid and reserved clams. When the clams open add the butter, whip it in, add the pasta to finish it in the clam pot. It will pick up plenty of salty flavor here. Serve with fresh chopped parsley. Skip the Parmesan.