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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

Showing 91-100 of 121

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  • on August 13, 2005

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    This recipe was excellent and thought it to be a great choice since my 4 year old loves clams but............the red pepper flakes made it too spicy for him to eat. This would be perfect without it and I will make it that way.

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  • on August 01, 2005

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    My husband and I love liguine with white clam sauce but hated always going to a restaurant to get it (those cans of sauce are gross. This was so good and I can't believe how easy it was to make. Loved the red pepper flakes. Added a nice zip. Delicious recipe.

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  • on August 01, 2005

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    Good flavor...just needed more sauce. Next time I make this, I will add the noodles just before serving. Any time at all just soaks up all that delicious sauce.

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  • on July 31, 2005

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    Hi,
    I am a 'budget chef' who loves to find new twists on the old standards. Some of my favorites are the pasta, potato and rice dishes as most are so veratile and readily accept flavor layers with meats, herbs and spices so easily. I had to see how this one would perform as linguine with white clam sauce is probably my favotite pasta dish. Our girl Rachel has hit yet another one out of the park with this one! The best tip I have to make is to ensure the pasta gets enough time in the skillet allowing it to really absorb the sauce/juice as that is what makes this recipie really POP!! I have made quite a few recipies from this site (about 100 and this is in my Top 3!! It is inexpensive, easy and I cannot say enough about the incredible flavors in this dish. All other Linguine and Clam recipies I had are gone. It took only 20 min from start to serve! I can't wait to try this with clams in the shell next!! Rachel, my wife and I love you and your show. Thanks and you ROCK GIRL!!!

    Thanks,
    'Chef' RockinRod

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  • on July 29, 2005

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    Loved the idea of undercooking the pasta and then adding it to the sauce to finish. This is THE BEST clam sauce recipe ever.

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  • on July 24, 2005

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    I absolutely loved this recipe! I'm a novice chef; and even as a busy student in college, this recipe was easy enough to finish in quite literally 30 minutes. Plus it was absolutely delicious. I didn't expect to have just that much yummy food at the end of 30 minutes. My friends loved it as well. Also, the ingredients were really quite affordable, even though the recipe seems and tastes VERY gourmet. The lemon zest in the recipe adds a great touch that really stands out. Thanks, Rachael!

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  • on July 20, 2005

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    This recipe has wonderful flavors and is easy to make. One suggestion, however. Cut down on the amount of red pepper. Even for 3 adults this dish was a little too hot. Other than that, I say go for it!

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  • on July 18, 2005

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    Quick..Full of Flavor..I substituted shrimp for the clams when feeding grandkids and used the chicken broth. No one knew anchovies were in there! The lemon zest truly did the trick for a fresher-tasting/not heavy meal. How great to "mop up" the liquid while having conversation at the dinner table (so important to me. Such a winner that I will offer it on my menu of Lunch-In Delivery Service, a division of Elegant Entrees Catering. Thank you

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  • on July 15, 2005

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    I've tried a few recipes and never found one I really loved. This is definitely it! My boyfriend and I loved the spice and the anchovies gave it a full-bodied flavor. This will be a staple in my kitchen.

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  • on July 15, 2005

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    the reason i gave this 4 stars instead of 5 is because i thought the hot pepper ratio was a bit much & i love heat. other than that the flavor was amazing & i will make this again with less heat.

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