I know there have been previous threads about Rachel Ray. I just bought her cookbook. I had a store credit at Border's and it was a toss up between "30 Minute Meals" or "All American Cookie Cookbook". I do want the cookie book but thought I would get more use out of this one. Anyway, I'm planning on making the "Linguine with Red Clam Sauce" tonight for dinner. Anyone try this yet?? I have leftover linguine from Sunday night's dinner "Scallops with Linguine in Tomato Cream Sauce". The recipe says to use anchovy fillets just for flavor. Do you think the recipe will suffer without that addition. The recipe indicates they will "melt" into the garlic oil mixture that's sauteed. I would love to hear any reviews! I'll post one tomorrow!