Linguine With Clams, Parsley & Lemon
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Lori February 13, 2022
Way too much oil and way too much lemon! Back to my standard 2 tablespoons of good olive oil, 1/4 cup of chopped garlic, 8 oz of clam juice, and 1 tablespoon of lemon juice.
Pete M. February 9, 2022
I tried this as a shortcut. It is inferior to the more complex (and authentic!) version where the pasta is cooked in clam liquor with a few finely chopped clams. It takes more work, because the pasta takes longer at lower temp, and requires more stirring.
Emily L. May 3, 2021
A quick but fancy looking meal! The flavors came together nicely. We added shrimp to it as well. This will be a staple in our house!
KelseyB April 1, 2020
I used a Sancerre for wine. The lemon overpowered everything. I’d try again with half.
Mindthegap August 13, 2019
So simple and speedy yet such amazing flavor! I had to use some chopped, canned clams as I could only lay hands on a couple of pounds of fresh ones but the taste was still superb.
Justine S. May 15, 2019
This was so delicious and super easy... and to my delight, my two-year-old LOVED it. But only if he could dig the clams out of the shells by himself - he did not want them if we pulled them out for him. Thanks for sharing!
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