Heat oil to gentle boil and turn heat down.
Add parsley and garlic; heat thoroughly.
Add clams, salt and pepper and juice. Cook gently.
Cook linguini and drain.
Pour clam mixture over linguini.
Saute onion, then heat clam sauce and clams thoroughly.
Spoon over cooked linguini with a squeeze of lemon juice and top with Parmesan cheese.
Serves 2 to 4.
ogether, set aside.
Scallops and Clams:
In a large pot
Remove brown shoot from clams and chop.
Strain clam juice through cheese cloth or a stocking.
Brown garlic in pot and add clam juice and clams.
Add tomatoes and spices.
Let simmer for one hour.
Serve with linguini.
Combine water and salt in soup pot.
Bring to a boil and add linguini.
Bring to boil again and cook until linguini is tender. Stir in the butter and clams. Gradually add the half and half. Heat thoroughly and then stir in the white pepper and cheese.
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.
Saute onion in butter.
Drain clams, saving 1 cup of clam juice.
Add clam juice, olive oil, spices and clams to sauteed onion and butter.
Cook on medium heat for 25 to 30 minutes. Serve over linguini and top with Parmesan cheese.
Cook pasta; set aside.
Heat butter and add garlic.
Cook 1 minute.
Stir in flour and juice from clams.
Bring to a boil, stirring.
Add clams, parsley and dill; simmer 5 minutes, stirring.
Season with salt and pepper.
Serve over hot cooked pasta.
Cook pasta according to package directions.
While pasta cooks, prepare sauce in medium size saucepan.
Heat oil over moderate heat.
Add garlic and when golden brown, add drained clam juice, wine, oregano and pepper.
Simmer gently over low heat for 5 minutes.
Stir in clams and parsley and cook until heated through.
Put hot cooked, drained pasta into serving bowls and ladle hot sauce over it.
Cook linguini according to package instructions.
Meanwhile, slice green onions finely, using the green tops as well, into the margarine, melted over low heat in skillet.
Mince garlic finely and add to margarine.
Stir constantly to avoid burning for a couple of minutes.
Melt margarine.
Add oil, garlic, onion and clams.
Saute 2 minutes.
Add remainder of spices.
Simmer for 5 minutes.
Add clam juice.
Serve over linguini.
Melt butter and oil; add onion and saute.
Add garlic and cook for 2 more minutes.
Add remaining ingredients, except linguini and flour/water.
Simmer for 5 minutes.
Mix flour in water.
Add to simmering clam sauce to thicken.
Serve over hot pasta.
In a large skillet, heat oil.
Cook spinach and garlic 5 minutes, stirring. Dissolve bouillon in water. Add to spinach along with basil and Feta. Stir until blended. Toss with linguini and grated cheese.
Heat oil in pan and brown garlic.
Add parsley, oregano and clams.
Cook only for 2 to 3 minutes.
Prolonged cooking toughens clams.
Makes enough sauce for 1 pound spaghetti or other macaroni.
Serves 4 to 6.
To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.
Saute the onion in olive oil until soft but not browned.
Add the chopped tomatoes and cook for 2 minutes; add the capers, chopped herbs, wine and season to taste.
Set aside.
Broil the mussels and clams about 2 minutes or until the shells open. Discard one side of the shell.
Spoon on topping on each mussel and clam and heat for three minutes.
These can be served hot or cold.
Heat oil; saute garlic and onion.
Add tomatoes, mushrooms, wine and seasonings.
Cook for 1 minute.
Add spinach and clams with a little clam juice.
Cover until spinach wilts and is tender.
Add cooked pasta and serve with Parmesan cheese.
Serves 2.
Saute garlic in olive oil.
Add all the vegetables and cook until done.
Add wine and clams.
Heat and serve over pasta.
o low, and simmer sauce until ready to cook clams and linguini.
Add
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.