I made it for my family and according to them, it was very delicious. I followed the majority of the directions but I had to improvise with a few ingredients because the grocery store doesn't carry/ran out. I was winging it on how much I needed while shopping. So, some of my purchases may seem a bit excessive but I rather have too much than not enough. They store did not have whole clams in a can, so I got 3 (6.5 oz) cans of minced clams and 2 lds of fresh little neck clams. The cooler was bare with just heavy cream but they had a lot of whipping heavy cream. So, I looked up what's the difference between the two types of heavy cream. The only main difference is the fat content. So I got the whipping heavy cream. In a pan I added fresh chopped garlic (approx. 3tbl) & red pepper flakes (a pinch or two) to 1/2c of olive oil. Let that heat up (2 mins) then add the whole clams and tossed them around in the olive oil mixture, cover. Prepared everything as directed until it came to adding the heavy cream. I measured out 1c, and slowly added cream. I only used 1/2c and it gave a good consistency of thickness. Once the noodles was done, I gradually added them to the sauce until there was a good balance of sauce and pasta. (see pic) Then I added the whole clams one at a time and blended them until the whole clam was cover in the sauce and noodles (see pic). The picture does not show how the chopped tomatoes & parsley added color through the sauce. Will prepare again.

Deeeeelish! Creamy and delightful, wonderful flavors