The Ultimate Linguine with Clam Sauce

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I thought this was an easy recipe, with a good depth of flavor. I also used anchovy paste instead of anchovy fillets because I had it available at home. That worked perfectly and added a great flavor. This will be my go to recipe for pasta in clam sauce.

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Loved this recipe! Substituted anchovy paste for the anchovy fillets.

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This is going to be more info then you want. But I have been making clam sauce and linguine for years. My recipe is so much more simple.

This was a good recipe. But if you are going to do fresh clams watch a Youtube on how to shuck a clam. I did not do it correctly. You definetely need the correct knife.

Personally the canned party clams work fine for me. I also add a can of chopped clams. (Oh my gosh - there are screaming folks fresh versus canned. But my experience with fresh was not good.

Secondly, the recipe was too salty for my taste. That had to be the anchovy fillets.

But all in all it is a good recipe. Used a Seranno instead of a red chile pepper. Did not have fresh bay leave; so I skipped.

Good luck - looking forward to your experiences with this recipe.

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Just made this tonight. It was good. I made it Sunday and heated the sauce on Tuesday. One point that was different in the show vs. the instructions. In the written recipe - she has you add the reserved stock (from cooked clams nto the sauce and incorporate. In the show, she doesn't talk about adding the stock as the sauce is cooking, but it looks like she stores the clams in the stock. Can anyone else who makes the sauce comment? THe addition of anchovies definitely added a nice depth of flavor.