Linguine with White Clam Sauce

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Chef Anne ~~ thanks for showing me how to cook like a restaurant chef!! I love ALL your recipes, have tried several and "wowed the crowd"!!! Yours is by far the best show on the Food Network and the Cooking Channel combined!!

This meal is just yummy! As for the negative comments about Anne's "sanitation" habits ~ she is just as passionate about cooking and eating as I am and I, too, taste as I go and don't always change spoons! Duh, I'm cooking for my family.....they don't mind my hands ~ it's what makes the food taste so much better!! Do you worry about pizza makers or bread bakers using their hands to knead their dough? I know I surely don't!! Love you, Anne. Keep up the great work.

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This is an excellent recipe and I will use it to replace the family recipe I have been using for years. I will confess that I added the cheese to this dish, even though in my home as a chid we never used cheese on any type of fish sauce. It added depth of flavor to the dish and gives the sauce a little backbone and helps it adhere to the pasta better. We did not add any additional cheese at the table, nor did I tell anyone it was in the dish.
I agree with everyone else...this is a place to review the recipe...not the chef. Ann ALWAYS tells you to wash your hands, clean your board...etc. Come on people...who doesn't taste in their kitchen with their fingers...or use a spoon to tase a couple times?1? Honestly.

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Love this recipe & make it all the time, with one little twist. I used to order this at a local restaurant & became friendly with the chef. I asked what he did to make it so delicious. While he sauteed the garlic, he added 3 o 4 pieces of anchovies & it melted into the sauce. Not being a lover of anchovies, I can honestly say, you don't taste them, but it definitely gives the clam sauce that needed kick, so it's not too bland.

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After reading the reviews, I made sure to not add any additional salt other than to the pasta cooking water. But still, the end result was quite salty - possibly due to the parmagiana reggiano. I'm not sure how to cut down the salt without cutting out the cheese - which was delicious!

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To Pat, who makes good points regarding sanitation for home cooking.....I'm sure when Anne is cooking at home for others or in a restaurant, she cleans thermometers and doesn't return spoons to the pot. However, given that she is just cooking for herself with no one else tasting the dish on TV, cut her a little slack and remember there is a difference between TV & reality. Did you ever think how TV cooks are not bothered by kids, phones, missing ingredients and utensils and being just plain tired?

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I love Anne and her tips and recipes, however, she needs some training in sanitation.It is difficult watching her show as she constantly tastes dishes and returns the tasting spoon to the pot, also, it is not O.K. to use a thermometer to test doneness of meat and then just wipe off the thermometer with a used dishtowel and return it to its case.I could go on but I think I have made my point.

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Anne, the recipe was great, but I agree with a couple of the other reviewers, in that it was slightly salty (and I, like many Italians, tend to gravitate toward the salty side of things, but I think it was not so much the clams but adding the Parm in it. I used to be a big fan of another FN host, but you have won me over, Anne. Great food, good eats, and a great vibe. You rock!

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Really, a cup of parm!?!?! this is way to good a recipe to need the cheese! It seems like we are training a whole new foodie when we slime everything up with melted cheese. Why not swiss, or monteray jack? No cheese on seafood ever. The Italians would run you out of the country....

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I made this recipe just as the recipe called for, the flavor was outstanding, my family just loved it and they had seconds. I will definetely make again and again. Anne you always have great recipes and I tried many of them and all are super.

Thank you so much!!!!

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I made for the first time today and it was a fairly easy recipe and did have a lot of taste. I did think mine came out a little salty and was wondering if anyone else had a similar experience. The recipe doesn't call for salt so I know it was b/c of the clams...any suggestions?