Linguine with clams from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on July 07, 2015

    p. 182 - I love linguini with clams and it’s such a classic dish that at some point you’re bound to think there’s no room for improvement. That said, I’ve been so impressed with every single recipe I’ve prepared from this book that instead of making my go-to version this evening, I opted to use this recipe as I’ve had it on my “must-try” list since 2012. This turned out to be a very wise choice as we absolutely loved RM’s version; so much so that it will now become my new “go-to” recipe. I made one slight revision by replacing the parsley with basil as we always make this substitution since the licorice-y flavour of the basil plays so well with seafood. The slow-simmered garlic takes this dish from great to remarkable. Fabulous! I used some lovely, sweet Chesapeake Bay clams we picked up on our trip to Buffalo yesterday. Photo here: http://chowhound.chow.com/topics/600176?commentId=9633809#9633809

  • mfto on December 29, 2011

    p 382 I had only 2 dozen littleneck clams but otherwise followed the recipe with one additional ingredient. I followed his instructions for cooking the clams which was perfect. I also removed the clams from the shells as instructed but my husband feels this is a mistake. The clams are so much more attractive in the shell. My big mistake was to add a little leftover marinara sauce. This overwhelmed the clams. The broth from cooking the clams is sufficient. It is difficult to make an entire dinner from this unless you buy 4 dozen littleneck clams as he suggests. Expensive. There is a video availble of Moonen preparing this dish on the Today show.

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