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Loved it!!! The only thing I did differently is used 1/2 olive oil and 1/2 butter. I also added fresh mushrooms when I was sauteing the onions.
This was very tasty but needed something. I added crushed fennel seeds which really set off the clam flavor. If I have pernod in the house I add a bit of that instead of the seeds. I also had a half dozen fresh clams to add to the canned. And since we like sauce, I made a slurry from arrowroot and clam juice to thicken. It is a quick, delicious midweek meal! Please try the bit of fennel flavor and I think you will agree it adds something
i made this the other night to go with our meatless tradition and it was very good, followed everything except added butter to the mix,great kick to it, thanks for sharing
Very tasty and quick to prepare. It was the first time for three of my kids to have linguine with white clam sauce and everyone cleaned their bowls, looking for more.
We loved this! I made exactly as written, using dried parsley as I didn't have fresh on hand. I loved this as it was a 'what's on hand in the pantry' dinner. I always have fresh Parmesan in the fridge and just used what I had in the pantry for everything else. We had this with a salad and crusty bread. My husband said 'Fantastic'.....this is definately a make-again dish. Thanks Jaymee!
This is absolutely fantastic! I am always experimenting with white clam sauce recipes, and this truly is the best combination of spices I've tried. I omitted the onion and added more garlic, and I also added 2T. butter to the olive oil. Gourmet meal straight from the pantry (we LOVE that)!