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Reviewed Linguine with Red Clam Sauce
Mar 27, 2013 in Food Network Community Toolbox on FoodNetwork.com
“Putting the clams in at the same time as the pasta is a terrible idea. In fact there is another Emeril recipe for a similar dish which properly adds the clams to the sauce first and only later adds the pasta to the mix.
The problem with this version is that if you've kept the clams cold it can take a long time for them to open...”