Add the linguine and cook until almost al dente, about 1 minute less than the package directions. Drain, reserving 1/2 cup of the pasta cooking water. Meanwhile, heat the oil in a large high-sided ...

Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for 7-8 minutes, uncovered. Add clams and pepper and boil. Set aside. Add 1 tsp. salt to boiling water in ...

A single serving recipe for a meaty yet lighter creamy, cheesy, linguine with white clam sauce made with whole canned clams, greek olives, and tomatoes. This recipe for pasta with whole clams is ...

Add the pasta and cook for 5 minutes. The pasta will not fully cook until later. Chop the clams and transfer them to a bowl. Scrape the clam juice into the bowl. Heat the olive oil in a large ...

Linguine with clam sauce is a classic Italian pasta dish with roots in Naples that immigrants brought to America, where it became a beloved staple. Not only is the perfectly al dente linguine ...

Joe likes to add some little deck fresh clams, as well. Salt and pepper. Add two ounces of white wine. Cook and drain pasta. Pour clam sauce over pasta and enjoy.

Serve the clam sauce over the linguine. Top with the cheese, if desired. Tip: Angel hair or fettuccine can be substituted for the linguine in this recipe.

Add the clams and three quarters of the radicchio to the oil, plus a touch of the pasta cooking liquid. When the pasta is three-quarters done, drain it, reserving the cooking liquid. Add the pasta ...

This easy seafood linguine makes a great Friday night supper ... perhaps with cozze e vongole (mussels and clams), patelle (limpets) and moscardini (baby octopus), scallops, squid, and/or a ...

Add clam juice and V8® then season with basil, salt, pepper and granulated garlic. Cook until sauce is reduced by half. Add cooked linguine into frying pan and mix well for 1–2 minutes.