My Profile


Member since Apr 2012

Flag This ProfileFlag as Inappropriate

Reviewed Linguine with Red Clam Sauce

Apr 24, 2012 in Food Network Community Toolbox on

Fantastic and easy! I would highly suggest cooking the pasta until alomost done and setting aside until the clams are open, then tossing last. Not enough liquid and pasta ends up sticking/burning a bit while you wait for the clams to open, which is more like 10-12min if they were refrigerated.
I also added some chopped olives and some ...

Not what you're looking for? Try: