Linguini with White Clam Sauce

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Wow, this was so easy and economical, I live in NYC, married to an Italian from an italian neighborhood, our local and fabulous pizzeria serves this and I must admit, this was very close but they use fresh clams and maybe I will next time, too! I used twice the garlic and clams, a little extra parsley and a pat of butter at the end for some silkiness and nutty flavor to the sauce and served it with lemon wedges. Definitely will back off the red pepper to 1/4 t for company or kids, but the 1 t was perfect for those that like a little heat, like my husband and I.

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Another reason to love Rachel Ray's cooking....this recipe just rocked my family!

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Loved it, quick, simple, and the end result was a delicious.

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Delish! Used the Clam broth from the can of baby clams and let the sauce reduce a little before finishing the pasta in the broth. Also folded in a pad of butter at the end to make the sauce a little thicker and richer. So Good. I like spicy, but I'll half the red pepper next time as I prefer this dish a little milder. This one is definitely going in the recipe box.

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I had an idea what I wanted to make tonight . . . pasta with clam sauce, no cream but lots of flavor. This is it! I used two large cans of whole baby clams, both clam juice and chicken stock. I did not add any salt except for the pasta water and it was perfect. I don't know why it was too salty for the other reviewer, we thought it was great - the only salt would have been from the anchovies and the 1/2 cup chicken stock. I used about 7 or 8 anchovies. My guests couldn't taste any fishy flavor but remarked on the depth of flavor in the sauce.

I also happened to have fresh garlic from the farmer's market and some broccoli rabe for a side. It was an awesome meal and everyone loved it. La Crema Chardonnay may have helped!

Just an update I have made this dish more than a dozen times and it is always fabulous!

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This was so easy and turned out fantastic. The broth is perfect as is (doesn't need a thickening agent. It's meant to be brothy and Rachael Ray recommends having crusty bread to mop it up. I made it exactly, minus the parsley. I had no saltiness issues. Definitely use a splatter screen while breaking down the anchovies or you'll have oil everywhere. (She did this on the show, too. This is good enough to serve for company and you can keep the stuff on hand in your pantry and just buy fresh bread and make a salad to go with it. A definite keeper.

Oh, and start with a small amount of the red pepper flakes and add to taste. The kick was a little too strong for me and if I make it for my daughter, I'll omit it.

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The red pepper flakes were overwhelming, otherwise, very tasty. I would make it again with about half the pepper flakes...or less

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I have been making this dish for many months now. The best thing is all the ingredients can be kept in your cupboard for last minute meals! I just printed out another copy because my original is getting old. It will be our dinner tonight! Great for summer.

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If it's clam sauce, you never you chicken broth! You can buy clam base and use it and if you like a boost for the clams, add a can of mushrooms - they will absorb the sauce and taste like clams. Rachel Ray has her own way, but this is not a real recipe.

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Delicious, quick, love the anchovy , gives it that added flavor!