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Reviewed Linguine with Red Clam Sauce
Apr 24, 2012 on FoodNetwork.com
“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 ...”