Place in clean bowl. Let clam liquid rest then pour over
Empty clam sauce into pot with a lid and simmer for 20 minutes.
If adding shrimp into sauce, bring to a boil, add shrimp, stirring for about 4 minutes, lowering to a simmer.
Then let simmer for 20 minutes.
Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!
Saute chopped garlic in butter.
Can add 1 can drained clams for clam sauce and 1 carton mushrooms.
When fettucine is al dente (firm), drain and do not rinse.
Return to pot.
Use wooden spoon to mix in 1/2 pint whipping cream, approximately 1 cup Romanean Parmesan cheese and butter mixture (may need more butter).
When I can find extra lean salt pork, I fry it crispy and crumble over top.
In a large frying pan, put in oil; chop the garlic.
Saute until garlic turns golden.
Pour in marinara sauce, 2 cans red clam sauce and 2 cans chopped clams with juice.
Cook on low heat 5 minutes.
Chop parsley and put in sauce.
Cook on low heat 10 minutes.
In large skillet, heat olive oil until hot.
Add shrimp and saute until shrimp turn opaque.
Don't overcook.
Add white clam sauce, oregano and lemon juice.
Sprinkle bread crumbs over shrimp. Cook over high heat, basting shrimp with sauce until sauce is slightly thickened, about one minute.
Serve over steamed rice.
In a large saucepan, pour in olive oil just to cover bottom of pan.
Add garlic to cold oil; bring heat up slowly just until tender, then add the juices from the white clam sauce, minced clams and whole baby clams.
Bring to slow boil.
Add about 2 to 3 tablespoons of parsley to juices.
Just before you serve, add all clams to the sauce; heat about 5 minutes.
Serve over cooked linguini noodles.
Serves 4 people.
Saute chopped garlic in olive oil.
Add clam sauce; mix with minced clams.
Cook until just boiling.
Cook pasta; drain.
Put into glass pan (coated lightly with oil).
Add pasta sauce.
Turn oven to broil.
Add Mozzarella.
Keep in oven until lightly browned.
Serve piping hot.
Serves 4.
Saute garlic and onion in oil until brown.
Add hot pepper as it it browns.
Add seasoning and saute a
minute or two.
Add clams and clam sauce and cook 30 minutes.
Add white wine and cook 30 minutes more.
Serve over 1 lb. of cooked spaghetti.
Wash spinach, remove stems, dry and place in a large bowl. Boil water; add salt and tortellini.
Boil 3 to 5 minutes, until al dente.
At the same time, heat clam sauce with olive oil, oregano and garlic powder until it starts to boil.
In a very large saucepan, melt the butter with the olive oil and garlic. Stir. Stir in the clams, broth, wine, salt, black pepper, and red-pepper flakes. Simmer for 10 minutes, allowing some of the liquid to evaporate.
While the sauce is simmering, cook the linguini in salted water until al dente, drain, and add to the clam sauce, along with the parsley. Toss well and serve immediately, with the Parmesan cheese on top or on the side.
Serves 4.
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.
itter).
Add reserved clam juice, bottled clam juice, basil, and crushed
lams for 5 minutes. Add the reserved clam juice and cook for a
Saute shrimp and clams in olive oil until cooked to your liking.
Add clam sauces and garlic.
Simmer for 1/2 hour over low heat; cook linguini until tender.
Add butter.
Pour cooked ingredients over linguini and serve hot.
ith cinnamon and nutmeg (go easy on the nutmeg).
Place
hen garlic is golden, add clam juice, basil, red pepper, oregano
In a skillet pan, melt butter.
Add shrimp and scallops.
Cook until done, 15 to 20 minutes on medium-high heat.
Then add can of white clam sauce.
Let simmer about 15 minutes.
Serve over cooked spaghetti.
In a large pot with boiling salted water cook linguini pasta until al dente.
Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
Toss pasta with clam sauce. Serve warm.
In medium saucepan, heat oil.
Add onion and garlic and saute for 2 minutes.
Stir in flour.
Add both clam juices, wine, oregano, red pepper flakes, basil and salt.
Bring to a boil and simmer for 10 minutes.
Add clams and parsley.
Return to a boil and remove from heat.
Cook pasta.
Pour clam sauce over linguini mix.
Can sprinkle grated cheese on top.