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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 (73)

  • Recipe categories: Clam,
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Average Rating:

Total Reviews: 73

Showing 31-40 of 73

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  • on June 20, 2011

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    OMG This was amazing!!! Thank you Anne!

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  • on June 18, 2011

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    ANNE, YOU ARE ABSOLUTELY THE BEST CHEF. I AM ALL ITALIAN AND USE CHEESE ON PRACTICALLY EVERYTHING.. PASTA, FRESH GREEN BEANS, BROCCOLI, SALAD, SWISS CHARD, YOU NAME IT, THE CHEESE IS ON THE TABLE OR IN THE FOOD. SOME PEOPLE JUST DO NOT KNOW HOW TO COOK.
    I LOVE YOUR STYLE, YOUR INSPIRATION, YOUR RECIPES. IT IS THE COOKING THAT I GREW UP WITH. KEEP THOSE RECIPES COMING, AND YOU
    CAN PUT THE SPOON BACK IN THE POT ANYTIME AT MY HOUSE. YOU HAVE WHAT IT TAKES TO BE A CHEF AND A DARN GOOD ONE AT THAT.

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  • on June 11, 2011

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    Soooooo good! We order this dish in many restaurants NYC, and let me tell you, this was just as good, if not better then I have had. Easy to make, and to follow.

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  • on April 22, 2011

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    It is so good that it tasted even better overnight! My husband loves it and had it for lunch the following day. I didn't put any cheese because the olive oil is good enough for the dish. I will make it again and again.

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  • on April 12, 2011

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    It was as good as any Ive had at a restaurant. I used a small pinch of red pepper flakes for a subtle hint of heat and the whole family loved it, Will ave to make a little more next time because everyone went for a second dish and we had nothing leftover. I served it with a fresh loaf of Italian bread that I put some butter and minced garlic on and broiled in the oven. Thanks Anne !!

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  • on April 12, 2011

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    I am looking forward to making this dish, I am a huge Anne Burrell fan, I even follow her on twitter, Does she have a cook book out? I cant find one, please help out.
    Lu

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  • on April 07, 2011

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    Speaking of chopped... I had a bet with my husband that you would win. I lost the bet, but I don't care because I'm standing behind ya... you should have won!!!

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  • on April 05, 2011

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    THE ABSOLUTE "BEST" L w/C (as Anne would say. OMG - if you have not made this YOU MUST! So delicious -

    NO CHEESE!!!! DO NOT LIKE IT WITH CLAM SAUCE - Like Scott Conant says - it just does not belong there. Not too salty at all - clammy - yummy - so GREAT!

    Anne - so sorry you were chopped - I think you are one of the best chefs ever and we wanted you to WIN!- LOVE YOUR SHOW AND LOVE THE WAY YOU COOK AND WHEN YOU TASTE YOUR FOOD - I LOVE THE WAY YOU DANCE AROUND AND DESCRIBE IT!

    YOU HAVE THE BEST SHOW AND RECIPES!!!!!!

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  • on March 21, 2011

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    This is one of the best recipes ever, and truly the best linguini and clam sauce I've had. My dad often made "Daddy spaghetti" with clams when we were growing up, and it was good, but this tops it! I can't wait to make this for him - he'll love it :

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  • on March 08, 2011

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    First note: I can list about a dozen Italian dishes with 'seafood' that include some type of cheese. It depends on the seafood. Depends on the region. Next: Know your parm. From the stuff that comes in a can (gak! to 20 yr old reggiano, they all have a different salt contents. For seafood use a fresher, sweeter parm. Last, if you want grandma's classic finish to linguini and clam sauce, pulse a couple of slices of fresh Italian bread in the food processor. These should be very coarse bread crumbs, like Grape Nuts cereal. Toss lightly with olive oil and a little salt and toast in a 425 oven until they barely turn golden. Use this to sprinkle on top of the linguini and skip the parmesan.

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