Servings: 4 to 6
Garlicky and comforting, this pasta dish is a perennial crowd pleaser. A bit of crushed red pepper flake is a welcome addition for those who like it hot.
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Sometimes simple is the best as this recipe proves. The only modification I recommend is to substitute clam juice (purchased in most grocery stores) for the 1/4 cup pasta water. The change gives the meal a little flavor boost.
I doubled the linguini and ran into trouble. It needed the 1 cup of reserved pasta water and then some. It was a bit too dry. Final cooking to "meld the flavors" makes the clams tough. I should have left them out and added at finish. I too added butter to the olive oil. I didn't think of adding onion with the garlic. That would have made a difference. This recipe lacks pop. I was expecting more flavor.
So I chose this recipe to try because my husband likes his linguine with clams brothy. To make sure it was extra brothy - I used 24 clams for only 2 people (my husband goes clamming so we have an infinite supply.) We had leftovers - so if I were to make it again for 4 people, I would probably use 36 clams just to make enough broth for hubby. Other changes I made: I added a couple of tablespoons of butter to the olive oil, and I added a finely chopped onion and sauted that first, before adding the garlic and continuing with the recipe. It was AMAZING. This will now be my go-to linguine with clams.
It was the best linguine and clams that I have ever made. I did cut the recipe in half since there were only 2 of us.
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