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.
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 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.
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.
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.
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.
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.
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.
1, FOR MACADAMIA CRUST: Mix all of
In a sauce pan on medium heat, heat
itter).
Add reserved clam juice, bottled clam juice, basil, and crushed
Place in clean bowl. Let clam liquid rest then pour over
nd Garlic in olive oil for 8-10 minutes till tender
o strain the clam liquid.
Save 4 clams for garnish.
hen garlic is golden, add clam juice, basil, red pepper, oregano
Sauce:
Saute olive oil, butter and garlic for two minutes. Add drained clams, flour, black pepper and wine.
Cook for 5 to 7 minutes.
Add reserved clam juice for desired consistency.
Cook pasta to taste.
Toss with clam sauce and parsley and serve with freshly grated Parmesan 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.
Ready in 10 minutes!
Heat oil in large skillet.
Start heating the water for the vermicelli.
Add onion and garlic and saute in oil over medium heat until golden.
Add vermicelli to the boiling water and cook according to package directions.
Drain clam liquid into the onion mixture.
Stir in wine.
Simmer about 5 minutes over medium heat. Stir in clams, parsley, pepper and butter.
Pour clam sauce over the hot, cooked and drained vermicelli.
Serve immediately.
Heat oil in a large skillet.
Add onion and garlic; saute in oil over medium heat until golden.
Drain clam liquid into onion mixture.
Stir in wine.
Simmer about 5 minutes over medium heat. Stir in clams, parsley, pepper and butter.
Heat thoroughly.
Pour clam sauce over hot, cooked pasta noodles.
Garnish with watercress sprigs.
Serve immediately.
Makes 4 to 5 servings.