When the oil is hot, add the garlic and both types of chillies. Stir fry for about 30 seconds, then add the clams. Add the fish sauce mixture, stir well and bring to the boil. Lower the heat ...

Stir the black-bean sauce into the juices in the skillet. Add the clams, garlic and scallions and stir well. Transfer the stir-fry to bowls and serve with rice.

Not only is the perfectly al dente linguine bathed in a briny sauce flavored with garlic and sweet, juicy clams delicious, but it's also quick and easy to make. But what if you haven't planned ...

This amount of clams will serve two or three generously ... when it’s hot, add the garlic and ginger and stir-fry for about 30 seconds, or until fragrant. Add the bird’s-eye chillies and ...

Over medium heat saute the shrimp, garlic with ginger in a medium size heavy bottom skillet ... Reduce the heat and simmer for 5 minutes or until sauce slightly thickens. 5. Finally, place the shrimp ...

Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes. Add oregano and garlic. Cook ...

Once the garlic is sizzling ... When the pasta is al dente, drain and add to the sauce, along with the chopped clams. Add the basil, and toss to coat the pasta with the sauce.

Heat the olive oil in a frying pan, add the onion and three-quarters of the chopped garlic ... reduced to a thick sauce. Stir in half the parsley and the chopped razor clam meat, then spoon ...

The pasta with clams in white sauce that Steve Hoffman perfected while ... parsley and piment d’espelette and tossed with sauteed shallots, garlic and pasta, “spaghetti and clams went from ...

Serve clams cooked with piquant Indonesian chilli sauce either with samphire or wild garlic, depending on what you can get hold of. Leave plenty of time for soaking both the dried chillies and the ...