2 Reviews

1/6/13 We loved the flavor's...so yummy...but we did find it difficult to eat...there was quite a bit of liquid...even with letting the tomato liquid evaporate some...next time I will drain out most of it before adding the wine...it was more on the soupy side...I did use razor clams that we dug up ourselves and they were tender and tasty in this dish...we loved the touch of heat with the chili flakes...I used 4 oz of the spaghetti noodles for the two of us...:) {{giggle}} I had to correct a spelling error...;)

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teresas January 22, 2013

A wonderful recipe that packs a lot of flavor! I used 36 littleneck clams (they were pretty small) and 6 ripe campari tomatoes (since they are much smaller). This recipe cooks super quick and is so easy to prepare. I made a full pound of spaghetti and I felt it was the perfect amount (and definitely would serve 4). I used 3 large cloves of garlic, which provided a pronounced flavor to the clams. A real keeper of a recipe, and one I will be making often! Made for ZWT8.

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JackieOhNo! August 06, 2012
Clam Pasta With Garlic & White Wine - Australia