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 ...

All you need is one simple canned ingredient to add incredible seafood flavor and a rich source of protein to your next pasta ...

Discard any clams that don't open. 3. Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs ...

Any clams that, once cooked, stay closed should be discarded. Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a ...

Fry for a few minutes and then pour in the reserved stock and the chopped/puréed tomatoes. Simmer for a few minutes. Meanwhile, remove the meat from the shells of the clams and mussels ...

Keep the broth and remove the clams from the shell. On a separate pan, add chopped onion, chopped garlic, olive oil and bay leaf. When the onion starts to colour, add the rice and mix. Add the ...