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 this delectable clam sauce as a hot dip for holiday get-togethers. The sauce is bright and fresh with pasta, too." —Recipe contributor Frances Pietsch, Flower Mound, Texas Mushrooms add ...

The pasta with clams in white sauce that Steve Hoffman perfected while ... Taste and add salt to clam broth if necessary. Sauté the shallot and garlic in olive oil for 3-5 minutes.

Nigella's spaghetti vongole recipe can be a store cupboard ... When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti.

This one-pot pasta comes together in minutes, requires zero prep and minimal cleanup. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This weeknight clam pasta comes together ...

discard the garlic and 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 ...

Amandes clams work well in Clam chowder and palourdes or surf clams are used in Spaghetti alla vongole because they steam open quickly.