Linguine in White Clam Sauce Italian Recipe

[thebaldchef]

Thanks for your kind words about my Linguine in White Clam Sauce recipe. You have a lot of incite about the dish and I respect your review. Cheers!

[thebaldchef]

This is a great Italian Linguine in White Clam Sauce recipe. And yes it is delicious, thanks for your review!

[AussieAngeS]

Yummo! Another great video. I've never had this before and being of Italian background I'm surprised lol. Looks great. Thank you

[thebaldchef]

I always take constructive criticism as a learning experience. So i will tell you that when making my Clam Sauce I pre cook the Clams so that I don't get sand in the sauce. Fresh clams are always  more flavorful. This recipe for Linguine in White Clam Sauce is quite good. But you make some grate cooking tips, thanks!

[thebaldchef]

Linguine in White Clam Sauce is from your homeland Italy and it is quite popular there. You have learned something. That always feels at first as if you had lost something, but girl you need to try this recipe once.

[AussieAngeS]

I'd lve to attempt it for sure. Looks great.

[thebaldchef]

Thanks for you always great comments. This is in fact a great Italian recipe for white clam sauce on linguine. It's easy to cook and tastes like your back in the Old country Italy! You can never go wrong with outstanding Italian cold pressed extra virgin
olive oil, and straight out of the ocean live little neck clams. Fresh good quality ingredients are the master keys of this recipe, don't cut corners. Thanks again.

[thebaldchef]

This has been one of my long time favorite Italian recipes Linguine in White Clam Sauce, but I still like Linguine in Red Clam Sauce better! Thanks for stopping in, and keep on cooking!

[thebaldchef]

If I did not have a eaters body I guess I could eat pasta every day too. Linguine in White Clam Sauce if full of virgin olive oil, and I guess pasta makes you fat. But at the end of the day I will still eat like a king. Thanks for the comment and stopping by!

[colewright]

I've never actually had clams cooked before. I may even try those with the Linguine.

[thebaldchef]

In my Linguine in White Clam Sauce recipe I like to use Cento Whole Baby Clams. You can buy these calms in most local grocery stores. I hope this helps you with the recipe!

[thebaldchef]

This is true many Italians turn their noses up when people add in Cheese to seafood pasta dishes. This because they want to taste the freshness of the Seafood. We can Call it the Bald Chef's version of Linguine in White Clam Sauce recipe. I have no problem with that, because that's exactly what it is. Thanks for your comment and I have one question. Other than adding the cheese at the end what would you change to this recipe?

[charliecmo]

Are the other clams that you use canned? What kind/brand are they, and can I find them in any store?

[aqualung]

Dear Chef, I think that what Rick meant was that not all Italian dishes are topped with cheese. The title should be Bald Chef Linguini with clam sauce.

[thebaldchef]

Well in the fish market I went to get the little neck clams they also sell shucked oyster, clams, and picked crab meat. They say it's fresh sucked and it's dated but not as good as doing it by hand!

[cliffordrosean]

Hopefully this will be seen as constructive criticism. I don't understand the point of the shucked clams, they look like they're already cooked and cooking them more would make them rubbery I'd think. Fresh clams are so much more flavorful. Also, it looks like a lot of the best parts of your sauce are left in the pot. Why not cook your pasta a little under al-dente and finish it in the pot with the sauce? It will absorb so much of the flavor.

[rogeryoung]

Why put the canned clams in so early? The liquid is fine, but the meat would be rubber.

[thebaldchef]

Rick I see you find my Linguine in White Clam Sauce was made not to your liking. But I stand strong on my rendition . The truth is Italian recipes both historic and contemporary such as Vermicelli alla Siciliana, Crostata alle acciughe, not to mention dozens of seafood risottos are finished off with cheese. Rick I find your style rude and your half truths to be false. I learned this recipe from an prominent Italian Chef from Italy. I have served this recipe with pride for years.

[droopydawg]

You must be an amature, you should always finish your linguine in your sauce, you don't just pour it over it!Let it simmer for at least 2 minutes in the broth SMH