Linguine with White Clam Sauce

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Love Anne. Really tired of the stupid remarks about Anne double dipping. Rate the recipe and ignore it.

If you really want something to witch about, go to Cooking Channel, owned by Food Network, and watch Bitchin Kitchen, Nadia G is a real freak. So freaky, can't figure out what she is doing.

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I've made this recipe so many times and it is delicious. It is a simple recipe with restaurant quality taste. My family and I love it! And yes we add cheese, yum!

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We all loved this. Having read other reviews, I only put about a quarter of the parm cheese in and put the rest on the table if anyone wanted more. I also used clam juice instead of water cuz fresh clams were out of season so I had to use canned. (Give me a break, I live in Albuquerque--not a seafood mecca! I couldn't see throwing the juice out. This is the first recipe I've made from Miss Anne. I will check out more of her recipes. I am a bit embarrassed to admit I have always been a Barefoot Contessa and Bobby Flay snob. Will absolutely make this again--maybe with fresh clams if I can find them! Thanks Anne.

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My family loves this! I have made it twice. Once, following the recipe. The cheese was optional, so I did not use it. They loved it! The second time I made this I used 1 1/2 dozen mussels, half pound scallops, and half pound shrimp. The optional cheese was omitted for this second time. It was a hit again! The ratio of seafood was probably not right but they loved it!

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I was really excited about trying this recipe, since I've only made white clam sauce with canned minced clams and this seemed more "real". But wow. It was almost unbearably salty, and I added no salt. I followed the recipe nearly to the letter (I cooked only a half pound of pasta, so I don't know what else I could have done to fix it. Is this just a possibility I have to accept when using clams in the shells?

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I USED CLAM JUICE INSTEAD OF WHITE WINE... I MINCED CLAMS AND ADDED THOSE TO THE SAUCE BUT LEFT A COUPLE OF DOZEN IN THEIR SHELLS... MY FAVORITE PART WAS SOPPING UP THE JUICES WITH CRUSTY BREAD... BY FAR THIS WAS THE ABSOLUTE BEST CLAM SAUCE I'VE EVER MADE...

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Great dish, will become my go to recipe. I never miss her show, it is a regular on my recording list. I love the way she cooks and makes food real. I can not understand some of the other critics. If you do not like the way she cooks don't watch the show. I for one am a real fan. Thanks Anne, keep on cookin.

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Some of you people make me laugh- #1-I don't think Anne invited you "sanitation" freaks to her house so don't worry about her tasting her own food. #2-Cheese-I don't recall seeing any of you "no cheese on seafood" having your own shows, and I'm sure your not chefs. If you don't like the recipe-don't make it. AND who doesn't know italian cheese is salty-use your own judgment-add a little at a time and YES TASTE IT as you go. Finally, some of you people should go into the kitchen of any restaurant and see what they do to your food. Please get over yourselves. Great Recipe-Thanks Anne.

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Anne Burrell is one of the few real chefs left on this network. I watch her almost exclusively. I've made this recipe twice, and it is wonderful. My main concern has always been whether all the clams are really superfresh. I liked her explanation of how to know, trust, and check on the clams safety.

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Haven't tried this yet but from the ingrediants and the other reviews I am relitively sure it will deserve 5 stars. This looked scrumptious and I am a great phan for this dish. I can't wait to make it.

Pat--you need to get over yourself! Anne is a professionally trained Chef and if she's good enough for Bobby Flay and Mario Batalli she's good enough for me. You're being way too anal. She's cooking in "her" kitchen, and for herself, not in a restaurant. I'm sure in the restaurant setting she does not put the spoon back in the pot

And.by the way, it is ok to cook the stuffing in the bird. I'm sure that bothers you too.

LIGHTEN UP!