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Linguine with White Clam Sauce Recipe

Linguine with White Clam Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (74)

  • Recipe categories: Clam,
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Average Rating:

Total Reviews: 74

Showing 21-30 of 74

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  • on March 15, 2012

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    This is restaurant quality food! Amazingly simple too. I modified the recipe a little because of the price of clams. I did 2 dozen fresh clams and two cans of whole clams, also instead of the 1/2 cup water, i subbed 1/2 clam juice and added all the smashed garlic at once since i didn't have to cook two batches of fresh clams like Anne did in the recipe. Make sure you let the liquid reduce a little before tossing it all together. This recipe is so simple and very delicious, will be one of my regulars! Thanks Anne, your the best!!!

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  • on February 14, 2012

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    I did modify this recipe a little bit because I didn't have access to 5 dozen clams, so I did about dozen fresh clams for show and two cans of whole baby clams and omitted the red pepper flakes. Because I didn't have all the clams to make the broth, I substituted the 1/2 cup of water with the water in the canned clams and just reduced the liquid. This turned out fantastic, with the exception that I cooked the noodles as stated in the package and failed to under cook like it said in the recipe. I wouldn't hesitate to use canned clams in the future, and just dress it up with fresh clams again. Just a money saving tip for those that are hesitant to spend the big bucks on 5 dozen fresh clams.

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  • on January 15, 2012

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    I was excited to make it. I should of read the reviews first. The dish was unbearable salty. Should never have salted the pasta. Sigh..sorry Anne..but this was a bust.

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  • on January 03, 2012

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    This is a great recipe. The intensity of clam flavor cannot be beat. For those struggling with the salt taste remember you are getting salt from: the sea (clams, the butter (try unsalted, and the pasta water. Except for the clams, you can control the salt. Then pump it up when finishing the dish. Serve with crusty garlic bread on the side and be prepared for romance!! :

    I'd love to hear tips on reducing the sand!

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  • on December 23, 2011

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    Not sure what I am missing here. I did as outlined. It was good, but not the recipe I am searching for. Will probably not make again without major modifications.

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  • on November 22, 2011

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    This came out pretty good, except it was too salty and I did not add any salt whatsoever except for the pasta. Next time, I'll not salt the pasta water and see if that helps. When I poured the liquid into a measuring cup, I fitted the cup with a coffee filter to catch any grit. This way, I did not lose those last few tablespoons. Also, I think I'll use an extra 1-2 dozen clams next time and cook all of them at the same time instead of doing it in two batches as stated in the recipe. Overall, we really enjoyed this and it was much better than a restaurant, except for the salt factor.

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  • on September 24, 2011

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    I love this recipe! it very easy to make.

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  • on September 12, 2011

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    Delicious, and fun to make, but a little too salty... I didn't add any salt other than to the pasta cooking water. I guess it was residual from the clams.

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  • on July 31, 2011

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    I followed this one pretty much to the letter and it was the best we ever had. I made extra so I could save it for tomorrow. Make it, you will not be disappointed!!! Thanks Anne!

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  • on June 27, 2011

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    Phenomenal! I have never removed garlic while making a dish, and I am shocked at what a difference it makes. I halved the recipe and used only canned clams. I don't normally use butter, but I do think it makes a difference. We just had a little leftover--it was so good I ate it cold and still loved it. This is definitely a keeper!

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