Linguine With White Clam Sauce

From: catalinacrawler

On Jun 11, 2009

here's another 5 star review for this recipe!! very yummy and i love that it didnt have a really heavy sauce like alot of the others i checked out before deciding on this one.

From: Annacia

On May 29, 2008

I had to do this wonderful recipe a great disservice by using canned clam's and dried herbs. It was still outstanding. I used spinach pasta and there is a lot of rich flavor in the oh so easy sauce. This is truly one of the fastest and best pasta with sauce I have ever made (and I have made a lot of pasta!). Loved the red pepper flakes. Another complete winner from Bev. Made for Photo Tag.

From: Gay Gilmore

On Oct 13, 2002

Perfect. Absolutely the right balance of garlic and heat. I actually left all the clams in the shells to retain all the cooking liquid and make it easier on the chef — the final dish is more difficult to toss, but I feel like i get more clams when I have to slurp them off the shell myself. I was surprised to find we were out of white wine, but vermouth seemed to work just as well. This was just right and so fast. To be added to the weekly repetorie.

From: Paja

On Apr 7, 2003

This....was....FABULOUS! So simple, so healthy and SO delicious! I didn't change a thing (except I had huge garlic cloves so only used 4, and unforunately only had dried herbs-I can only imagine how it would be with fresh!) My husband was actually "drinking" the remaining sauce off the plate! It was a bit of work to "shuck" the clams (but on the advice of a website, for those of you who want to make this recipe, boiling them for 15 seconds makes them much easier to open, without them opening up entirely and losing the precious "jus"). Thank you, Mean, for sharing your expertise with us! Sue