A single serving recipe for a meaty yet lighter creamy, cheesy, linguine with white clam sauce made with whole canned clams, greek olives, and tomatoes. This recipe for pasta with whole clams is ...

Add the linguine and cook until almost al dente, about 1 minute less than the package directions. Drain, reserving 1/2 cup of the pasta cooking water. Meanwhile, heat the oil in a large high-sided ...

Linguine with clam sauce is a classic Italian pasta dish with roots in Naples that immigrants brought to America, where it became a beloved staple. Not only is the perfectly al dente linguine ...

Add the pasta and cook for 5 minutes. The pasta will not fully cook until later. Chop the clams and transfer them to a bowl. Scrape the clam juice into the bowl. Heat the olive oil in a large ...

Serve the clam sauce over the linguine. Top with the cheese, if desired. Tip: Angel hair or fettuccine can be substituted for the linguine in this recipe.

This easy seafood linguine makes a great Friday night supper ... perhaps with cozze e vongole (mussels and clams), patelle (limpets) and moscardini (baby octopus), scallops, squid, and/or a ...

Clams, mussels, and shrimp cook in a mixture of tomato paste and white wine before being tossed with cascatelli in this ...

Cook shrimp, crawfish and clams for 6 minutes or until calms open ... Cook until sauce is reduced by half. Add cooked linguine into frying pan and mix well for 1–2 minutes.