This recipe looked very promising and turned out OK but not fantastic or memorable. Everything else about this recipe is wonderful. IF YOU ARE MAKING THIS FOR THE FIRST TIME, GO LIGHT ON THE BREAD CRUMBS. I understand that the author of the recipe suggests an amount of the bread crumb portion of the recipe to prepare so that you have enough to thicken the sauce, but it's easy to get carried away and ruin the dish which comes out too thick and with a heavy bread taste. The two things I liked about this recipe is that it eliminates the need for bottled clam juice and that is provides a novel way of solving the problem of what can a watery dish that doenst stick to the pasta. I would recommend this dish to anyone just tweak it as you see fit. The one thing this recipe is missing is lemon juice. Made this dish last night, came out really good! Breadcrumbs added a nice texture, and thickened up the sauce when folded into the sauce. My dad is probably the toughest critic and he wanted seconds (which wasn't possible because we ate every last bite). This recipe for linguine with clams was definitely the best one I've tried (last attempt was ~10 years ago and there's a reason I haven't tried again since), and I can't wait to make it again. Also, taste the clam broth before adding any more salt - mine was perfectly seasoned and needed very little additional salt. I left the breadcrumbs on the side for everyone to add as they preferred, and they definitely do soak up a lot of the broth.

Made this for my family and it was a BIG hit. Delicious.Įventually, in went two dozen little necks, a generous splash of rosé and, because it’s August, a big handful of sun gold tomatoes. I added more pasta and water to de-salt the finished product. I can see why they say to use pasta water. I thought the more clambroth the better, but it is pretty salty if made from fresh clams. I will definitely make this one again and again. I have made many different linguine and clams recipes.

The garlic breadcrumb topping was everything! Easy ingredients.ĭelicious recipe, used fresh clams off the beach.

It was relatively easy with a big payoff! We added parmesan when we served! Wish I'd kept the salt in the pasta water even less but otherwise was perfection. Added a can of clams right at the end just to boost the clam quotient and added parm and a squeeze of lemon at the end but other than that followed it to a T. I usually end up a little disappointed with my linguine with clams so decided to actually follow a recipe this time. They all mentioned how often white clam sauce tends towards greasiness, but this version is anything but.įabulous. I served it to several foodie friends last night and they raved about how delicious it was.

Linguini sauce bidule