Linguine with White Clam Sauce

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This is excellent every time!

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Well I used canned clams, the stores didn't have any fresh at a decent price, I used to regular size cans of chopped clams in natural juice I added a little more garlic than suggested and cooked the pepper flakes a little longer, I used the clam juice instead of water and tossed pasta mixture with juice of a lemon oh the wine I used was Woodbridge Chardonay.....I am very happy with myself and how I made this. It turned out amazing......

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Outstanding. I used clam broth instead of water. Once clams opened i removed and chopped them and added them back to the sauce. i also added lemon zest and juice of lemon..

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Absolutely delicious!

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Marginal. Bland. I was excited to cook this dish b/c it was so easy. Followed the recipe and substituted clam juice for water, as some recommended. My problem w/ this recipe is that the wine [I used chardonnay] seemed to overpower the dish and give it a strange taste. I added fresh parmesan, dash of lemon zest with a small squeeze of lemon to doctor it up. Just not for me.

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This is truly delicious and super easy- can't wait to make it again

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This recipe is very good! I added shallots to the recipe and instead of water I used clam juice. The result was excellent!

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This is a good recipe, however I've never been able to follow a recipe to the letter. I added mushrooms and this ended up really good. I did use chopped canned clams, which were ok, but think I should have also added a can of whole clams, and next time maybe some shrimp would be good too. Definitely going to try this one again!

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Make it with 2 - 10 oz. can of clams with juice and eliminated water. Used lots of garlic and chopped parsley. Plenty of sauce for 1# pasta. Very easy and excellent flavor.

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Clam Linguine is always a good choice!! Can sub. roasted jalapenos for the red pepper if available, also ***** if using fresh pasta, you should make more sauce since the fresh pasta will absorb much more liquid then dry linguine will.