This is a very elegant and delicious seafood pasta. Serve with crusty bread, green salad a good bottle of wine!
I am not a cooke and I was looking for an impressive recipe to make for friends who are fabulous entertainers and love good food. They raved and loved this dish. I served it with veal chops,but no one noticed those because they were sopping up this delicious sauce! - 29 Sep 2008
Terrific recipe! The only reason I didn't give it a "5" was because the clam juice made it too salty- next time I'll cut back on that and substitute low sodium stock or some of the liquid from the porcini reconstitution - very tasty and easy. Thanks! - 29 Sep 2008
Yum! We both loved it. The result is actually like a rich (but not heavy) garlicky clam soup, so I dished out the pasta in big, deep pasta bowls (plates are impossible) and poured the clam concoction over the pasta in each bowl. It was elegant but fun to eat the clams out of the shell and twirl the pasta with a fork and spoon between sips of savoury stock. This is a keeper! - 29 Sep 2008