Skip to main content New<> this month
Get the Allrecipes magazine
Linguine with White Clam Sauce I
Reviews:
December 05, 2008

This was very tasteless and watery. I can't imagine how bland it would be with water instead of clam juice. It was a little better with a lot of extra salt, pepper, and italian seasoning, but overall, didn't offer much. If I had to do it over, I would add cream or milk, some flour to thicken it, and some parmasan, onion, maybe bacon...something to add flavor and help it stick to the pasta.

  1. 105 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars