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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 61-70 of 73

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  • on April 27, 2010

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    This was excellent! The flavors were terrific and I especially loved the cheese. And the tip about getting rid of the grit in the broth was key. Would have been gross without this step. I would eat her food no matter if she put her fingers in it or not!

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  • on April 23, 2010

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    This was by far the best I have had. Easy to make and very flavorful.

    Thanks Chef Anne for a wonderful recipe

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  • on April 22, 2010

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    CHEF ANNE, YOU ROCK.

    THE BEST PASTA AND CLAM SAUCE.

    FOLLOWED THE RECIPE, EASY AND FANTASIC.

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  • on April 21, 2010

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    I tried this dish last night and it was the best clam sauce I ever tasted! For those that don't like cooks that use their fingers. . .some of the best cooks in the world use their hands and until she puts a dish in front of you to eat. . .don't worry about it! As far as cheese with seafood - she mentioned in her show that the cheese on top usually isn't done (did you pay attention??. Anyway, haven't you ever put grated cheese on shrimp in tomatoe sauce? It's up to your own individual taste what's right or wrong. Loved the dish and will make it many more times (with the cheese on top!.

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  • on April 20, 2010

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    This was my first time cooking any type of mussel, and I am SO glad I tried it! I cooked this for 2 of us, so I used 2 dozen clams, but otherwise followed the recipe exactly. I like a lot of sauce, so I didn't reduce the amount of any of the other ingredients. This dish was full of flavor, easy to prepare, and came together really quickly. Wonderful recipe!

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  • on April 19, 2010

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    This dish looked great, and it probably tasted good too. But I noticed that Anne put cheese on this dish & I thought that was a major faux pas in the world of professional cooking?!? I know that cheese overwhelms the seafood, and thus it is NOT usually added.

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  • on April 19, 2010

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    The recipe was great I used fettuccine just because i love it.I also love Anna because she comes across as a real person who loves to cook. I taste my food all the time and ya I uses my fingers a lot. Great dish Thanks Ann. Phyllis

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  • on April 19, 2010

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    Everything turned out tasty! In regards to Margaret's comments, I think she should realize that the host in cooking in a "homenvironment" rather then a professional restaurant. Come on many hosts when preparing food for themselves do this all the time. I would feel safe eating food that she prepares on the show or at her restaurant. Please keep the reciepes coming! Love 'em!

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  • on April 19, 2010

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    I wish I could have given this 6 stars to off set Margaret' 3 stars, who although loved the recipe felt the need to comment on Anne personally. Stick to rating the recipe so we can get a true showing of the actual recipe itself and whether or not it is good.

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  • on April 18, 2010

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    CAN I HAVE MORE PLEASE?!! Yeah, those are the words I like to hear. Chef Anne's recipes are always wonderful but this tops the cake. And, simple to do. I used 2 doz clams for the two of us and used whole wheat pasta. I followed the recipe exactly though and it was just fab!

    Thanks Chef Anne, the best Linguine and & Clam Sauce Ever.....I'm cookin' like a restaurant chef over here! (thanks to you!

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