This was my first experience cooking with clams, so I don't have a basis of comparison. However I liked the simplicity and elegance of the dish, and the ease in putting it together. I also thought that such a thin sauce might make for a bland dish but it was very flavorful. I didn't have clam juice on hand so I used chicken broth, and I threw in some broccoli florets with the clams to add some veggies. My husband is on the fence due to the work in removing the meat from the clams but I'll keep this recipe on file.
Linguine with Clam Sauce
detailaddict Posted: 06/15/10
dhe939 Posted: 12/28/08
So, this probably ins't fair to rate, since I changed so much, but maybe someone might like to try my suggestions. I used this as a base for a sauce, but modified it greatly for a fantastic pasta dish. I only used a small amount of olive oil for flavor to reduce fat and calories, used brown rice pasta for gluten issues, and replaced the clams with shrimp (chicken stock instead of clam juice). I added quartered brussell sprouts for veggies, and replaced the salt with sun dried tomatoes. Finished sauce with a splash of pinot grigio, and added a sprinkle of grated cheese to the top. Delicious!
moonahnka Posted: 04/14/12
This is a great recipe! Hubby loves it, and commented that it gets better everytime.