Linguini with White Clam Sauce

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I remembered a friend raving about this recipe, so we gave it a try tonight. Very good and easy to make. I did notice a complaint of saltiness in some of the reviews--ours was not salty; in fact, it needed salt. Perhaps the saltiness comes from not rinsing and gently patting dry the anchovies before adding which will reduce saltiness. The red pepper addition which my recipe doesn't have was perfect. Personally, I would omit half the lemon zest. Other than that, terrific.

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fantastic!!!

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Love this recipe and will add to my rotation. I did cut down on the anchovies and only had dry herbs. Other than that I followed the recipe and it turned out terrific. Thanks again Rachael.

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too salty is NONSENSE! then go easier on the salt. I have made this recipe now approx 6 times and I get so many compliments everytime and I almost know it by heart. I have substituted anchovy paste of the anchovies a few times and it's great. I lighten the red pepper flakes just a bit but you just can't screw this one up. If you follow directions, it really is a 30 minute meal and it tastes gourmet!

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this came out really delightful!
i left out the herbs. i only used 1/2 a pound of pasta and it was perfect.

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I read the other reviews, so I did not add any extra salt and the dish was still pretty salty. Salty clam sauce was not what I was looking for. I fixed the leftovers by adding some red sauce to tone down the salt. I will not be making this again.

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I tried this receipe and it was too salty but I knew it had potential. I had to make 1 1/2 times the receipe for my family but this was my recipe I used and it was just as good if not better than the Italian restaurants: 6 turns of the pan of EVOO, 2 tsp red pepper flakes, 10 cloves of garlic, 1 tin anchovies, 2 tbsp of dried thyme, 1 1/2 cup of sauvignon blanc, 1 cup claim juice, 1/2 cup chicken stock, 2 cans of baby clams, no lemon zest, 1 1/2 lb linguini, 1/4 cup fresh parsley. I also added 1 lb of shrimp. This receipe is AMAZING!!!

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I followed this recipe to the T, making no changes, at the end of cooking I was left with a salty, hot pasta dish and a very hungry family, so I did the only thing I knew how, I fixed it with a cup and a half of heavy cream, it calmed down the heat and it was no longer salty, so it turned out into a creamy sauce and it was pretty good. I always keep a quart of heavy cream in the refrigerator, for those times when dinner turns out not so perfect.
Next time I will use no salt and less red pepper.

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My husband was not much interested when I told him what was for dinner but he couldn't stop raving about this dinner. He even went back for 3rds! He said I must write a review and give it top ratings!

It was quick and easy to make except my anchovies splattered all over. I think they were what made the dish so delicious compared to other recipes I tried. I also used both clam juice and chicken broth. I went back and added more of both after most of the juices evaporated. I also did not add any additional salt as my husband doesn't like too much and I like salt. I don't know that I added any additional though with the anchovies & broth.

Definately a repeater!

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This has always been my favorite dish to order at my favorite Italian Restaurant. Unfortunately, I hardly ever have the money or the time to go there for dinner. I was going through some recipes I had printed to organize in a recipe file and came across this recipe. I made it without knowing that my husband had invited his parents for dinner. They are all from New York, part Italian and very critical of pasta dishes. Everyone loved it! Definitely a hit. It was every bit as good as my favorite restaurant's dish. Thanks Rachael!