Usually when I make linguine with clams I make the pasta in one pot and the clams & broth in another. When I found this recipe where you cook your pasta in the clam broth I knew I needed to try it out. It seemed like a interesting idea. As I followed the directions I ended up needing to add a lot of extra wine & water to the pot in order to cover the pasta so it would cook. There just wasn’t enough broth. Because we used packaged pasta it needed time and liquid to get soft which left us with a thick starchy sauce instead of a broth. In the end it still tasted really good but I think this would work marvelously with fresh pasta.
Posted on September 12, 2009 by bayareafoodie