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 ...

Read more: 10 Things You Probably Didn't Know About Oysters The basic ingredients for linguine with clam sauce are the same whether you're using fresh or canned clams: linguine, clams and their ...

Enter canned clams ... New Haven-style white clam pizza is classic, but red sauce can provide a touch of zippy, tangy goodness that enlivens rather than grounds the clams' flavor.

In fact, this shortcut recipe comes together in just 45 minutes, using simple pantry ingredients and canned clams. If you’re a fan of cozy, flavorful soups, get ready to add clam chowder to your ...

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. Add oregano and garlic. Cook for 30 seconds. Stir in ...

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

Stir the sauce, wine, parsley and clams ... 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.

Shangurro razor clams are Rick Stein’s delicious take on the recipe ... mixture has reduced to a thick sauce. Stir in half the parsley and the chopped razor clam meat, then spoon the mixture ...

Add the clams ... any empty clam shells. Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley. Cook over medium heat, tossing until the sauce gets ...