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Excellent seafood and pasta dish -- packed with flavour and actually quite easy to make (but more about that later)! I had to make a few changes out of necessity. Littleneck clams are not available in Australia, plus many of our jar and can sizes are different, so I had to improvise. Had a 10-ounce can of clams and used all of them, but not the juice (I realised I did not need the extra liquid). Used just under 4 tablespoons of oil (that was plenty) and followed everything else. My main comment on this recipe is that -- at a glance -- the instructions seem overwhelming. I realise the recipe was created for a 'gift' contest, so I understand your reasoning in creating a Preparation Stage. But to trim down the directions, you could rewrite the introduction to say something like 'Please give your friends the gift of this delicious recipe. Either invite them to your home to enjoy this feast, or take all the ingredients to their house and make it for them.' As an amazing aside, we had a few leftovers that we ate two days after I first made the recipe. The leftovers were absolutely awesome. The flavours were even more intensified and there was a bit of a family fork-fight over who got the biggest share. Thanks so much for your creative efforts. I wish the photo was better. Hope someone else comes along and makes this great recipe and takes an equally great photo.

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Leggy Peggy January 28, 2011
Il Linguine & La Salsa Di Pesto Con Frutta Del Mare