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Reviewed Linguine with Red Clam Sauce

May 16, 2013 in Food Network Community Toolbox on

Loved this dish! Easy to make and everyone loved it. I had some cherry clams left over from the night before after making baked clams ( they are bigger than little necks) so instead of adding them to the sauce I put clams in a 400 degree oven for two minutes until they just opened then took them out of shells chopped them up and added them to sauc"

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