5 Reviews of Linguine Alla Vongole

From: Becky in Wisconsin

On Nov 20, 2008

I can see why this is a favorite of yours. My only regret with this is that I forgot the crusty bread. I wished I had that to dunk in the broth. I scaled back the recipe to serve one, with some leftovers, of course. I highly recommend this dish to anyone. Thanks Irishcolleen for posting such a fabulous recipe.

From: **Chrissy**

On Nov 22, 2008

Delicious! a garlic lovers pasta dish! I didnt have any parsley so i just went without. still great! very easy as well.

From: jack baderle

On Jan 20, 2009

How wonderful at last to find a sea food italian recipe without using any sort of tomato sauces, pastes, fresh tomatoes....last time I had linguine alla vongole done this way was in florence - unfortunately not repeated in the us & not in australia - thank you so much irisjhcolleen from ozjack

From: LeanneF

On Apr 15, 2009

Have just moved to Italy from Oz with the fam and wanted to cook something quick, tasty and Italian. Irishcolleen, your recipe was a life saver as my fussy Italian in-laws loved it. Thanks mate!

From: JackieOhNo!

On Sep 23, 2009

This was delicious, and super easy. The only problem I had was finding such a large can of chopped clams. I can only seem to locate 6 oz. cans, so I used 2 10-oz. cans of baby clams and 1 6 oz. can of chopped clams, with all their liquid. It turned out perfectly. We enjoyed this over whole wheat linguine (to minimize the guilt). I will be making this again. Made for Pick A Chef Fall 2009.