Linguine with clam sauce is a classic Italian pasta dish with roots in Naples that immigrants brought to America, where it ...

Shuck the clams, reserving the liquid. Use a tsp. to scrape the meat out of the shells. Add to reserved juices. Stir to remove sand. Lift clams one at a time, cut them in half with scissors, and place ...

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 ...

2. Add flour to pot to coat bacon, onion, and garlic, stirring frequently, about 1 minute. Whisk in one cup of clam ...

Bring a large pot of salted water to a boil. Cook the linguine in the boiling water until al dente, about 7 minutes. When it is cooked, drain and set aside. Meanwhile, wash the clams with a kitchen ...

There are many types of clam found all over the world. Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders. Popular species of clam include ...

Back in the studio Gino and Michelle whip up a perfect linguine with mixed seafood sauce ... Salt 0.6g Wash the clams and mussels under cold water, discard broken ones and any that do not close ...