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Linguini with White Clam Sauce Recipe

Linguini with White Clam Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (121)

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Average Rating:

Total Reviews: 121

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  • on November 22, 2012

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    great flavors... but WAY too much red pepper flakes... I like spicy, and this was too spicy, for sure! 1/4 tsp is more than enough! I will definitely make again, just with less red pepper.

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  • on October 18, 2012

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    I have made this recipe many, many times. It is a favorite at my house, and I have never served it to a guest who didn't like it. I think it is at least as good as the linguini with white clam sauce we eat at restaurants. I don't change a thing about the recipe. I have made it with both clam juice and chicken stock, and prefer the clam juice, but the broth recipe is also good.

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  • on September 06, 2012

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    Very tasty but the red pepper flakes had our mouths on fire. Our 3 year old cried in pain. Will make it again, but with a quarter the red peppers!
    p.s. threw in some cream and it was a great decision.

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  • on September 05, 2012

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    Very tasty! My husband and room mate loved it too!

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  • on April 02, 2012

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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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  • on January 14, 2012

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

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  • on December 13, 2011

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

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  • on December 09, 2011

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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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  • on November 24, 2011

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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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  • on July 17, 2011

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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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