In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
Add clams to the skillet and heat through; top with cheese and serve immediately.
Cook pasta according to package directions.
While pasta cooks, heat butter and olive oil over medium heat.
Add onion and garlic and saute about 5 minutes.
Add seasonings and saute 1 more minute.
Add lemon juice, clams with their liquid, and wine.
Simmer 5 minutes.
Toss pasta with with clam sauce mixture.
Garnish with Parmesan and parsley.
Cook linguine according to package directions.
Open clams; put juice into a saucepan.
Bring to a slight boil.
Turn heat to low and simmer.
Add package of cheese and garlic; stir.
Add soup and the clams; stir very well, until consistency desired.
Pour over linguine and serve.
Cook linguine according to package directions, omitting the salt.
Drain and set it aside.
Saute garlic in butter in a large skillet.
Drain clams; add juice to skillet and bring to a boil. Cook over medium heat.
Add clams and cheese; cook over low heat, stirring constantly, until cheese melts.
Pour sauce over linguine and add parsley.
Toss gently.
minute longer.
Cook linguine according to package directions.
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.
large pot, cook the linguine, reserving some of the pasta
br>In a saucepot, cook linguine as per instructions on package
This is simple and takes so little time you can make it while the linguine cooks (about 10 minutes).
Heat the olive oil and saute the garlic and onion until gold, not brown.
Add the parsley, the pepper and the juice of the clams.
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.
elt, then stir in the clam juice, mussels, red pepper flakes
he tomatoes with their juice, clam juice, and wine. Bring to
sieve to strain the clam liquid.
Save 4 clams
econds.
Add reserved clam juices, whipping cream, dry white
Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic.
Add reserved clam juices, heavy cream and wine.
Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.
Season with salt and pepper to taste.
Add clams and warm through.
Add cooked linguine to pan and toss to coat.
Top with Parmesan cheese and serve.
igh heat. Stir in the linguine, and return to a boil
il
and
pour clam juice into oil.
Bring
Drain clam juice from clams; reserve.
itter).
Add reserved clam juice, bottled clam juice, basil, and crushed
Mix the cornstarch with about 1/4 cup of the clam juice and set it aside.
Combine everything except the linguine and the cheese in a saucepan and simmer, covered, about 5 minutes, then stir in the cornstarch mixture which will thicken the sauce only slightly.
Simmer another 5 minutes, stirring.
When the sauce clears, pour it over your still warm linguine.
For the more high-fat version, add 2 tablespoons good olive oil to the sauce, and use the cheese more liberally.