Heat the oil in a 2-quart saucepan over medium heat. Add the garlic and cook until it's tender, stirring often. Stir the sauce, wine, parsley and clams and juice in the saucepan. Reduce the heat to ...

I am a big lover of that old classic, linguine with clam sauce. The red kind, the white kind — they are all delicious. Know what’s even more wonderful? Making this favorite supper with fresh clams ...

Complete your meal with Caesar salad, garlic bread, and cheesecake for dessert. Add 1 1/2 cups marinara pasta sauce in step 3 to turn this white clam sauce into a red clam sauce. 1. Bring water to ...

BATON ROUGE, La. (WAFB) - Notice we are using prosciutto in this recipe. For those of you who are not familiar with this meat, it is simply Italian for ham. It is a broad term to describe ham that has ...

In a large pot of boiling salted water, cook the linguine for about 10 minutes or until al dente. To make the sauce: In a deep skillet, heat the olive oil over medium high heat. Sauté the garlic for ...

Linguine with clam sauce is a classic Italian pasta dish with roots in Naples that immigrants brought to America, where it ...

Clam sauce is New York’s least iconic dish. But made “red” with tomatoes or “white” without them, the outcome is the same: good. Every day, hundreds of restaurants in the city send out well-made ...

The image I conjure of pasta with clams has an aspirational sort of purity to it. A tangle of bronze-extruded pasta and just-opened clams in their shells are slicked with a glossy sauce of wine, olive ...

In a sauté pan on medium heat add olive oil and fresh clams. Sauté for 1 minute until clams begin to open. Add garlic and butter. Saute until the garlic turns white. Add baby clams with juice, white ...

Giusseppe Fiorello grew up in Sicily, but moved to the U.S. at age 14 to work with his grandfather, who was busy running Maurizio’s, a popular Italian restaurant in Williamsburg. Now, 24 years later, ...

Drain half the juice from the canned baby clams and set it aside. Add both the fresh little neck clams and the baby clams (with some juice) into the pan. Stir well so the clams are coated in the ...

BATON ROUGE, La. (WAFB) - Notice we are using prosciutto in this recipe. For those of you who are not familiar with this meat, it’s simply Italian for ham. It’s a broad term to describe ham that has ...