By Kozmic Blues on February 19, 2004
"This recipe is adapted from a Neopolitan version of "Linguini and Clams in Red Sauce". I prefer the clams to be served in their shells over the pasta, never removed or chopped"
Serving Size: 1 (386 g)
Servings Per Recipe: 6
"Excellent, classic dish. Fresh flavors, although I did have to use canned clams. It was a working lunch for co workers, so I needed something really quick. I did add a little white wine and my local grocer had fresh linguine which was great. It is such an easy quick dish. Thx for such a classic recipe Kim"
"Fabulous! I used frozen baby clams on the half shell. So I had it easy! I added a cup of white wine along with the tomatoes. I waited to add the clams till the pasta was done being they just needed to be heated. I served a loaf of crisp french bread to dip into the juices. So yummy!"