All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Apr 24, 2012
Reviewed Linguine with Red Clam Sauce
"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 precooked"