Stir the sauce, wine, parsley and clams and juice in the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally. Serve the clam sauce over the linguine. Top with ...

Drain pasta and transfer to bowl. Add oil, salt, pepper and 1 c. juice from clam sauce. Mix well. Arrange pasta on 6 plates or a platter and spoon clam sauce on top. Arrange vegetables on top. Serve ...

Red clam sauce, for example ... there are a few best practices we suggest when making pasta sauce. You’ll also need some ...

The pasta with clams in white sauce that Steve Hoffman perfected while ... Taste and add salt to clam broth if necessary. Sauté the shallot and garlic in olive oil for 3-5 minutes.

Season the clam mixture well with salt and freshly ground black pepper. Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the ...

discard the garlic and any empty clam shells. Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley. Cook over medium heat, tossing until the sauce gets ...

Cook the spaghetti according to packet instructions and drain. When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti. To serve ...