oftens, 5 minutes; add garlic and cook until fragrant, 3 minutes
Saute onions in oil until soft.
Add clam liquid and anchovies.
Simmer for 5 minutes.
Stir in peppers and garlic. Cook for 15 minutes.
Add clams and cook for 5 minutes.
Cook spaghetti al dente, drain and place in warm bowl.
Pour clam sauce over spaghetti and toss.
Serve in hot bowls.
Serves 4 to 6.
Open clams and save their juices to flavor pasta.
Coarsely chop clams and refrigerate
old water to rehydrate. Dry, and coarsely chop.
Heat oil
Heat 2 tblsps of the olive oil and the butter in a saucepan.
Saute 3 garlic cloves until soft, but not browned.
Add 1/2 cup wine, minced clams, flour and mix well.
Add cream and cook on low heat until slightly thickened.
Meanwhile heat remaining 2 tblsps olive oil and add whole clams and garlic.
Add remaining wine and steam until open.
Toss cooked linguine with cream sauce, top with whole clams, sprinkle minced parsley over generously.
Over medium high heat, heat olive oil in heavy skillet. Add mushrooms and cook until brown. Add onion, garlic and bell pepper cook stirring occasionally until wilted.
Stir in saffron, basil, oregano and red chili flakes, cook 1 minute. Add diced zucchini and cook until zucchini begins to wilt. Stir in sauce and bring to a boil over medium high heat. Reduce heat to low, stir in clams and diced olives. Cook until heated through.
Serve over hot linguine and sprinkle with cheese.
Boil water for pasta.
In large pan, mix clams, garlic, hot pepper flakes, parsley, white wine and oil.
Bring to boil, then simmer until clams shells open.
Drain pasta, then toss with clams.
Serve immediately.
Sprinkle with bread crumbs, if desired. Serves 2 to 4.
Saute the onion and garlic in oil in skillet.
Add clams and their juice, Hunt's tomato paste, water, lemon juice, parsley, sugar, rosemary and thyme.
Simmer, uncovered, 15 minutes.
Serve over linguine.
Sprinkle with Parmesan, if desired.
Makes 4 servings.
ncetta until it is crisp and brown, 2 minutes.
Spray skillet with cooking spray. Heat over mediium until hot. Saute onion and garlic 3-4 minutes; add parsley, oregano and pepper.
Add clams and clam juice; heat to boiling. Reduce heat and simmer, covered, until clams open, about 5 minutes. Discard any unopened clams.
Spoon spaghetti into shallow bowls. Arrange clams on spaghetti; pour broth over. Sprinkle with cheese.
chipotle in adobo, garlic, onions and a pinch of salt, covered
Heat oil to lightly brown garlic.
Add mushrooms, clams and a little salt and pepper and a cup of wine.
Also, add some butter and the spices you like.
Reduce and then add another cup of wine and the shrimp and cook until done.
Serve over linguine al dente.
utter to the stock pot and heat over medium until butter
ll under cold running water and drain.
Bring a
Wash clams to remove any dirt or sand.
In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Cook garlic and chorizo/soppresata in oil in a large frying pan over moderate heat, stirring occasionally until garlic is light brown.
Add tomatoes and bring to a simmer, breaking up all large pieces.
Simmer, uncovered, stirring occasionally until sauce is thickened -- about 15 minutes.
Stir in clams and cook covered over moderately high heat, stirring once, until clams open (9-12 minutes)
Discard any clams that have not opened after 12 minutes.
Serve immediately.
Wash clams in several changes of cold water, rubbing with a stiff brush.
Put the clams in a pot with 1/2 cup of water.
Cover and cook over high heat.
Stir and remove each clam as it opens. (Overcook and they will be tough.)
When all clams are open and out of the pot, pour the liquid into a bowl gently so sand will be left behind.
Remove the clam meat from shells and keep them moist in the bowl of liquid.
When zucchini has soaked, cut off ends and dice into 1/2-inch cubes.
Brown the sausage in the olive oil over high heat 1 minute. Add the garlic and the cleaned whole clams and saut for another minute. Deglaze the pan with the white wine and the pepper flakes, then cover the pan for 1 to 2 minutes or until the clams \"pop\". Remove the cooked clams and transfer to serving dish. Add the chicken stock, the cooked white beans and the cooked tubetti pasta and heat through. Add the Parmesan and finish the base with chopped parsley and chopped basil. Pour mixture over clams and serve with crusty Italian bread.
Rinse clams in a strainer to remove
Saute the garlic in the olive oil.
Drain the clams, reserving the juice. Add the juice to the pan and reduce by more than half.
Add the cream, clams and vermouth.
Cook until only heated and add salt and pepper to taste.
Toss with the cooked pasta and top with cheese.