I've been looking for a recipe to replicate the white wine clam sauce we get at our local Italian restaurant and this one pretty much nailed it. I added 3 Tbsp of unsalted butter but and skipped the salt but followed everything else and it was awesome! I wish it would've made more broth so next time I'm going to double everything but the pasta and clams (each can had about 1/3 cup juice so I'll use bottled clam juice to make up for only using 2 cans of clams).
