This is a fantastic and easy clam pasta sauce using tinned clams. All you need is a little bread and salad for a complete meal.
This is good! For anyone worried about overcooking the clams, pfft. Canned clams are cooked and brined to the point that it would take an act of God to change their texture - it really doesn't matter when you add them. If you are expecting a "sauce" you won't get it. This recipe is more like a flavor coating for the pasta, clams and mushrooms. I was worried it would be too salty, but I actually ended up having to add salt after tossing the pasta. I also added some nutmeg, which was nice. For reheating, you may want to add a little olive oil for "cling". The guys LOVED this; I liked it. Thanks for the recipe! - 18 Mar 2010 (Review from Allrecipes USA and Canada)
I haven't made this but reading the recipe, I can't imagine cooking canned clams for 20 minutes, they would be rubber by then. They should just need to be briefly heated to warm them. - 18 Aug 2006 (Review from Allrecipes USA and Canada)
The sauce is a little thin for my taste so I add a little heavy cream plus a few strips of bacon to give it more flavor. My husband loves this dish. - 06 Sep 2005 (Review from Allrecipes USA and Canada)