Saute onion and garlic in oil.
Add red crushed pepper, clams, shrimp and clam juice.
Bring to a boil.
Add littlenecks.
Reduce heat and cook until littlenecks are opened.
Add parsley before serving.
dium heat, and cook and stir the Spanish onion and garlic until the
Drain clams; reserve liquid.
Saute onion and garlic in butter until tender, but not brown.
Add flour, stirring constantly. Gradually add clam juice and liquid drained from clams.
Cook and stir over low heat until slightly thickened.
Add clams, parsley, salt and pepper.
Cook linguine according to package directions; drain.
Toss individual servings with clam sauce and top with Parmesan cheese.
Makes about 6 servings.
ot with lightly salted water and bring to a rolling boil
Heat oil in large frypan.
Add garlic and peppers and brown. Add clam sauce and simmer for 1 hour.
Cook linguine as per instructions on box.
Cook broccoli.
Combine frypan mix with linguine and drained broccoli in large casserole.
Sprinkle with garlic salt and grated Italian Romano cheese.
Serve hot.
rolling boil, add the linguine and 2 teaspoons of salt.
Drain clams, reserving 1/2 cup liquid.
Set aside.
In medium skillet, cook onion and garlic in hot oil for about 4 minutes or until onions are tender.
Carefully add the reserved clam liquid, wine, basil or oregano and red pepper.
Bring the mixture to a boil and boil gently for 4 to 5 minutes.
Reduce heat and add clams.
Simmer for 2 to 3 minutes.
Meanwhile, cook pasta according to package directions; drain.
In large bowl, toss pasta and clam mixture until well coated.
Serve immediately.
Makes 4 servings.
Cook linguine (al dente) in lightly salted water.
Finely chop parsley, onion and garlic and saute in olive oil until tender and lightly browned.
Open clams and strain into container, saving the juice.
Set juice aside to settle.
Add clams to this pan to heat but not cook.
Add clam juice to the mixture to heat but not cook. Serve over linguine topped with liberal amounts of Romano cheese.
Saute the onion in butter until tender.
Add the juice from the clams, the seasonings, the condensed cream of mushroom soup and the white wine.
Simmer, covered, for 10 minutes.
Meanwhile, bring 4 quarts of water to a boil.
Cook 1/2 pound linguine according to package directions.
Add the clams to the sauce and heat thoroughly, but do not boil (clams toughen when cooked too much).
Drain cooked linguine and serve with clam sauce.
Serves 6; approximately 280 calories per serving.
Prepare linguine per package directions.
Saute minced garlic in olive oil; add lemon juice and stir in whole and chopped clams, then add dash of red pepper.
Simmer, uncovered, for 10 minutes. Serve over cooked linguine.
As you are boiling the water for linguine, melt butter; saute garlic in butter.
Add the clams and some liquid if necessary. Add the fresh parsley.
Simmer.
Pour over the linguine and serve.
Cook linguine in Dutch oven according to package directions. Drain and return to Dutch oven.
Saute garlic in 1 tablespoon olive oil in skillet.
Add clams and next 5 ingredients.
Cook on low, stirring constantly 5 minutes.
Pour over hot linguine and toss.
Place on warm platter.
Top with Parmesan cheese.
Yields 4 to 6 servings.
In a large pot of boiling water, cook linguine until tender. In small saucepan, heat oil and butter until butter melts.
Add garlic; cook until golden.
Stir in clams with their liquid, oregano, pepper and parsley.
Cook until heated (5 minutes). Drain linguine; return to pot.
Add sauce.
Toss and serve with Romano.
Serves 4.
lams with juice.
Cook linguine as instructed. Drain.
Meanwhile
Drain clams.
In medium saucepan, cook onion and garlic in butter until tender.
Stir in 2 (16 ounce) cans of tomato sauce with tomato bits, oregano, salt, pepper, drained clams, parsley and wine.
Heat through.
Serve over linguine.
Top with Parmesan cheese.
Heat oil and butter until butter melts.
Add garlic; cook until golden.
Stir in clams with liquid, oregano, pepper and parsley.
Cook about 5 minutes.
Pour over linguine.
he pan place butter and chopped onion and saute, stirring frequently until
Melt butter and olive oil in pan.
Saute garlic until soft and golden with 2 teaspoons of salt.
Add cloves and simmer 2 minutes. Toss with 1 pound of linguine and serve with Parmesan cheese.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.
Saute onion and garlic in butter or margarine.
Add clams, mushrooms and cream.
Toss with pasta.
Stir in cheese and parsley.
Let set 15 minutes or more.
Makes 8 good size servings.