In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
Add clams to the skillet and heat through; top with cheese and serve immediately.
Cook pasta according to package directions.
While pasta cooks, heat butter and olive oil over medium heat.
Add onion and garlic and saute about 5 minutes.
Add seasonings and saute 1 more minute.
Add lemon juice, clams with their liquid, and wine.
Simmer 5 minutes.
Toss pasta with with clam sauce mixture.
Garnish with Parmesan and parsley.
Cook linguine according to package directions.
Open clams; put juice into a saucepan.
Bring to a slight boil.
Turn heat to low and simmer.
Add package of cheese and garlic; stir.
Add soup and the clams; stir very well, until consistency desired.
Pour over linguine and serve.
Cook linguine according to package directions, omitting the salt.
Drain and set it aside.
Saute garlic in butter in a large skillet.
Drain clams; add juice to skillet and bring to a boil. Cook over medium heat.
Add clams and cheese; cook over low heat, stirring constantly, until cheese melts.
Pour sauce over linguine and add parsley.
Toss gently.
minute longer.
Cook linguine according to package directions.
o burn.
Add bottled clam juice and the juice from
br>Add the potatoes, clam base, chopped clams, clam juice, and the
Brown
onions
in butter.
Add clam liquor and potatoes. Cover and
cook over low heat 15 minutes.
Add remaining ingredients. Heat but do not boil.
Brown first four ingredients.
Add chicken broth, clam juice, salt and pepper.
Add potatoes, corn and clams.
Cover and simmer about 20 minutes or until potatoes are soft.
In a separate pan melt and blend in butter and flour.
Slowly add half and half. Whip smooth and add to soup, cook 10 minutes.
Delicious with your favorite corn bread and honey.
Heat oil in saucepan.
Cook garlic for 2 minutes in oil over medium heat.
Add clam juice, wine and red pepper.
Stir well and simmer, uncovered, for about 20 minutes or until liquid is reduced by 1/3.
Cook linguine according to directions.
Drain.
Place back in pot.
Toss with butter.
Add white clam sauce mixture to linguine and toss.
This recipe can be doubled.
large pot, cook the linguine, reserving some of the pasta
br>In a saucepot, cook linguine as per instructions on package
minute. Add the vermouth, clam juice and lemon juice. Simmer
elt, then stir in the clam juice, mussels, red pepper flakes
he tomatoes with their juice, clam juice, and wine. Bring to
sieve to strain the clam liquid.
Save 4 clams
econds.
Add reserved clam juices, whipping cream, dry white
Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic.
Add reserved clam juices, heavy cream and wine.
Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.
Season with salt and pepper to taste.
Add clams and warm through.
Add cooked linguine to pan and toss to coat.
Top with Parmesan cheese and serve.
igh heat. Stir in the linguine, and return to a boil
il
and
pour clam juice into oil.
Bring