When the pasta is cooked, lift it out of the water with tongs and add it to your buttery lemon sauce. Cook for one minute, while adding pasta water to the sauce with a ladle to keep it moist.

Then she drains the pasta being sure to leave some of the water and mixes the tomato sauce with the hot pasta to fuse the flavors together. Tossed with 1.5 cups of parmesan cheese and fresh basil ...

salt; 8 oz quinoa linguine, such as Ancient Harvest; 48 whole cherrystone clams, freshly shucked by your fishmonger, juice reserved, about 1 1/2 pints; 2 tbsp extra virgin olive oil; 10 cloves ...

Add your cooked linguini into the sauce, along with some fresh chopped parsley, and toss everything together. If you need to loosen the sauce at all, use a bit of your pasta water leftover from ...

Linguine with White Clam Sauce Zach Johnston. Ingredients: 1/2-lb. steamer clams; 1 lemon; 1 head of garlic; 1 handful of parsley; 1/2 cup unsalted butter ...

Linguine With Clam Sauce. 1/2 cup olive oil. 5 cloves garlic, minced. Pinch red pepper flakes. 1/2 cup dry white wine. Splash of fresh orange juice. 1/4 cup chopped fresh parsley, plus more for ...

I recommend mastering linguine with clam sauce. It’s a classic for a reason. I’m partial to making the dish “in bianco,” meaning a “white” sauce that’s really a transparent sauce of clam juices mixed ...

Candice Ingalls, a friend from Colorado, shares her recipe for Linguine With White Clam Sauce. It's her solution to a quick dinner for two.

Linguine with White & Red Clam Sauce Serves: 4-6. White Clam Sauce. 1/4 cup extra virgin olive oil 3 cloves garlic, sliced thin Pinch of crushed red pepper 1 cup dry white wine ...

Bring a large pot of water to a boil and salt it liberally. Add the broccoli and cook until crisp-tender, about 2 minutes. Scoop out the broccoli with a slotted spoon and set aside in a bowl ...