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 ...

To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for ...

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.

And if they’re both fresh and local, even better. The pasta with clams in white sauce that Steve Hoffman perfected while ...

Linguine with clam sauce is a classic Italian pasta dish with ... Common additions include white wine or lemon zest or juice for acidity and brightness, butter for velvety richness, savory onions ...

(WAFB) - There are two versions of this dish, bianco (white ... clam juice and V8® then season with basil, salt, pepper and granulated garlic. Cook until sauce is reduced by half. Add cooked ...

Once the pasta is cooked, drain and tip back into the same saucepan in which you cooked it. Pour over the sauce, add the clams and very gently stir together over a low heat for 30 seconds allowing ...

Everywhere you go along the coastline of Italy it will be offered to you in some form or another, perhaps with cozze e vongole (mussels and clams ... pasta to the pan with the shellfish sauce ...

Add the tomatoes, the reserved clam juices, and ½ cup water. Bring to a simmer, and cook until slightly thickened, about 4 minutes. When the pasta is al dente, drain and add to the sauce ...

Stews and soups might be go-to meals to warm us up in winter, but a rich dish of pasta featuring a savory, slightly spicy sauce and fresh clams can add a touch of heat that warms from within.