I wanted to make the crab cakes again and thought that they would go great with clam linguini, and found this really easy recipe from Rachel Ray on the Food Network.
It turned out okay. The liguini was TJ's with garlic & basil infused into it, which might have made it taste bitter. I got too caught up in cooking the crab cakes at the same time and left the noodles sitting in the sauce for too long, so they turned out on the gummy side. The sauce itself was a bit bland. It needed more clammy goodness (more clam juice?) and less olive oil, and perhaps more cooking time with the anchovies. I left out the chili flakes because we're not into spicy. Even thought there weren't any raves on this one, I would give the recipe another try for its simplicity, perhaps including fresh clams in addition to the canned ones, and incorporating a pinch of the chili flakes.
One more note: It's very important to make sure the linguini is done before starting the sauce because the sauce part takes very little time. I didn't realize it and ended up getting flustered from too much going on!
* Since we had about half of it left over, I reheated it on the stove the next day and added some more wine to juice it up again.
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