Linguine with clam sauce is a classic Italian pasta dish with roots in Naples that immigrants brought to America, where it became a beloved staple. Not only is the perfectly al dente linguine ...

A single serving recipe for a meaty yet lighter creamy, cheesy, linguine with white clam sauce made with whole canned clams, greek olives, and tomatoes. This recipe for pasta with whole clams is ...

Clams, garlic and pasta are nonnegotiable. Canned clams reduce both prep and cook time (and makes the dish pantry-friendly). Most recipes include both white wine and lemon juice, along with a few ...

Stir in juice of clams and wine. Boil gently for 7-8 minutes, uncovered. Add clams and pepper and boil. Set aside. Add 1 tsp. salt to boiling water in kettle. Add pasta and cook until done. Scoop out ...

Add the pasta and cook for 5 minutes. The pasta will not fully cook until later. Chop the clams and transfer them to a bowl. Scrape the clam juice into the bowl. Heat the olive oil in a large ...

Serve the clam sauce over the linguine. Top with the cheese, if desired. Tip: Angel hair or fettuccine can be substituted for the linguine in this recipe.

Joe likes to add some little deck fresh clams, as well. Salt and pepper. Add two ounces of white wine. Cook and drain pasta. Pour clam sauce over pasta and enjoy.

This easy seafood linguine makes a great Friday night supper ... perhaps with cozze e vongole (mussels and clams), patelle (limpets) and moscardini (baby octopus), scallops, squid, and/or a ...

In fact, this shortcut recipe comes together in just 45 minutes, using simple pantry ingredients and canned clams. If you’re a fan of cozy, flavorful soups, get ready to add clam chowder to your ...