Add the garlic and cook until it's tender, stirring often. Stir the sauce, wine, parsley and clams and juice in the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring ...

You can make an equally classic red clam sauce by adding fresh or canned crushed or diced tomatoes. For a twist, try some more unusual ingredients like a few anchovy fillets sauteed with the ...

Shangurro razor clams are Rick Stein’s delicious take ... add a splash of olive oil, soy sauce and red wine vinegar and mix together. Mix the breadcrumbs with the melted butter, the remaining ...

Season the vegetables with the salt and crushed red pepper. Add the tomatoes ... When the pasta is al dente, drain and add to the sauce, along with the chopped clams. Add the basil, and toss ...

Add tomato and toss lightly. 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.