In a large pot of boiling salted water, cook the linguine for about 10 minutes or until al dente.

This Cantonese classic is easy to make, and takes 30 minutes or less to prepare. This amount of clams will serve two or three generously, but if you're feeding four to six, add another easy dish ...

The juice is added to garlic that's been sauteed in olive oil, and the sauce simmers for a bit with parsley and any other ...

Serve clams cooked with piquant Indonesian chilli sauce either with samphire or wild ... chillies in a blender with the shallots, garlic, fresh red chillies, lemongrass and toasted belachan.

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, cover the wok with the lid and simmer for a few minutes, stirring often.

This traditional Italian seafood pasta dish of clams with chilli, garlic and white wine is great for a date night recipe. Rinse the clams well and scrub if necessary in cold water. Discard any ...

canned clams, is salty, cheesy, and craveable. Some generous splashes of hot sauce and plenty of fresh dill add brightness and cut through the rich, indulgent dip. Betsy Andrews is an award ...

To ensure your clams turn out tasty, wash them thoroughly before cooking. As shijimi inhabit fresh or brackish water, any sand remaining on the shell should be removed in saltwater with lower ...