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 ...

Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes.

My readers have often told me that they do not cook at home much anymore. And, when they do cook, they want a recipe that does not require too much preparation or hours spent in the kitchen. This ...

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 ...

* Bring a large pasta or soup pot of salted water to a boil. Cook linguine according to package directions until al dente. * While pasta is cooking, heat the butter in a large skillet over medium ...

1 pound linguine; Garlic Clam Sauce: 4 tablespoons extra-virgin olive oil; 8 garlic cloves, minced; ½ cup dry white wine; ½ cup chicken broth or fish stock; 3 tablespoons butter; ...

Add clams, tossing to coat in sauce, and cook, covered, until clams start to open, 6 to 8 minutes. Using a spider or slotted spoon, transfer clams to a large bowl, reserving mixture in pan.

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 ...

Chef Billy Parisi. Linguine with Clam Sauce Recipe (Pasta Alle Vongole) Posted: 13 May 2025 | Last updated: 13 May 2025. Linguine with Clam Sauce (Pasta alle Vongole) – A Taste of Coastal Italy!