I tried this and there is WAY, WAY too much liquid in this recipe. There was no way I was going to add the pasta directly to a pot full of that much liquid. It would've been more like a linquine soup. And adding Parmesan cheese to water? I think we all know what that turns into.

I removed a good bit of the liquid, thickened a little, then added the pasta.

Decent flavor - just too much liquid.

Hi Carlos,

Try reducing the liquid a little longer (at the point in the recipe where it calls for reduction). This also concentrates the flavor. I wouldn't add the Parmesan to the water, but would save it for serving.

-- CM

I agree with Carlos. There is way too much chicken stock and clam juice. The wine reduction sauce was delicious (I used a little less oil and butter). This recipe had good flavor but there's no way to reduce the chicken/clam juice mixture THAT much. I had to dump over half of it out while saving the good bits of garlic and onion.

I'll use this recipe again, but only add a fraction (really, a QUART of stock!?) of the liquids to finish it. I used this with fresh razor clams and it was wonderful after I had adjusted the liquid to a reasonable amount to coat the pasta and have a little left over.