Linguine with White Clam Sauce II

"Excellent! Better than I've had in restaurants. Hubby LOVED it. My only slight changes: I added a little more garlic; I used a little less parsley; I didn't use any extra salt; I added a little sq..." See moreuirt of lemon juice and some black pepper and red pepper flakes for a little kick. It was awesome!"

"I used this recipe as a base and created my own dish (as others did). I used 1/2 stick butter and a drizzle of olive oil, threw in 6 cloves of minced garlic & let it saute a few, added 1/4 tsp crushe..." See mored red pepper flakes and let that toast a minute (next time I will add even more), next the wine & let that reduce a minute or two before adding the clam juice and then the juice of half a lemon. The other changes I made: I cooked the pasta a minute or two short and finished cooking it in the clam broth and didn't add the parsley (less than called for) til the last minute. I served it with french bread with butter and a delicious riesling. So good I'm gonna go have my second serving right now!"

"I made this recipe for my mother for Mother's Day and she loved it. She said it was better than any she has had at any restaurant. I did take others suggestions and used 4 cloves of garlic, 2/3 cup of..." See more white wine, half of a lemon (squeezed), pepper and red pepper. Will definitely make again."