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Austin, Texas

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Reviewed Linguine with White Clam Sauce

Jan 3, 2012 in Food Network Community Toolbox on

This is a great recipe. The intensity of clam flavor cannot be beat. For those struggling with the salt taste remember you are getting salt from: the sea (clams), the butter (try unsalted), and the pasta water. Except for the clams, you can control the salt. Then pump it up when finishing the dish. Serve with crusty garlic bread on the side and b...

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