Add tomato and toss lightly. Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes.

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 ...

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 ...

Here’s a recipe that Minnesotan Steve Hoffman perfected while living with his family in the small village of Autignac, France ...

Add the coconut milk, 35 per cent cream, and lime zest to the pan bring to a boil. Reduce the heat and simmer for 5 minutes or until sauce slightly thickens. 5. Finally, place the shrimp back in to ...

This Cantonese classic is easy to make, and takes 30 minutes or less to prepare. This amount of clams will serve two or three generously, but if you're feeding four to six, add another easy dish ...

Because the picnickers didn’t necessarily have paper plates lying about, they would eat the clams off flour tortillas topped with mustard sauce. “The mustard sauce is what women from Loreto ...

When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti. To serve, spoon the sauce and spaghetti into bowls.