Linguine with Canned Clams

It was good but didn't blow me away, and I added the butter and breadcrumbs. Just missing something. Maybe the lemon. I'll make again but the version with clams and sausage and possibly red sauce.

Used capers and fish sauce instead of anchovies and was delicious

It was extremely bland the first time I made it because the canned clams’ brine was bland. When I made it the second time, I used clam juice and didn’t add actual clams at all and it was DIVINE. You can add the clams if you have them but the flavors will be there without them. I’ll make it again because it’s so quick, easy, flavorful, and the ingredients are inexpensive.

Added lemon juice 1 tbsp and 1 tsp of lemon juice zest

I used store bought bread crumbs and toasted those per recipe. Definitely adds a yum factor. Might up the amount of red pepper and garlic next time. I only cooked the linguine about 7 1/2 minutes (was supposed to be 10 to al denté) in the boiling water. I finished cooking it, to al denté, in the clam sauce. Added the clams into the sauce same time I added the butter and parsley. The residual heat warmed them up and they didn't get rubbery. I know it's not traditional but I might throw some artichoke hearts in next time, or mushrooms, or both.

I omitted the bread crumbs, didn’t have white wine, topped it with my homegrown sautéed Beet greens, and added lump crab and mushrooms. Followed the rest of the directions and ingredients to a T, and this will now be my go to! Fantastic!!

This is amazing and so simple! Great weeknight meal.