Pasta with white clam sauce from Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home by Michael Ronis and Mary Goodbody

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

  • Eat Your Books

    May substitute linguine, penne, or rigatoni pastas.

  • Breadcrumbs on June 02, 2013

    p. 89 - Extremely tasty, a wonderful version of this classic dish. One nit with the instructions though. In the preface to the book’s two pasta w clams recipes the author talks about always chopping the clams prior to plating the dish. The book’s photo also shows chopped clams. So, I cooked the clams first, removed and chopped the meat and reserved the broth then carried on with the recipe. I opted for linguini and would use it again for this dish. We loved the abundant, briny, chili-infused broth and the chiffonade of basil added a nice fresh element to the plate as well as a contrast in colours. Even mr bc, a non-lover of clams really enjoyed this dish. A keeper! Photos here: http://chowhound.chow.com/topics/903642#8111115

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