Look for fresh clams, sweet little zucchini and a bottle of white you'll want to drink with dinner. White wine and clams with pasta are an Italian classic. In place of the usual long strands of ...

A crusty loaf will do. But when something a little more refined is in order, linguine can be even better, especially if you let the pasta finish cooking in the clams’ heady liquid. Finishing ...

Cook, shaking skillet occasionally, until clams open, about 5 minutes; discard any that do not open. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally ...

What's the secret to pasta with clam sauce? Clamminess. The problem with most renditions of this classic dish is that the sauce doesn't evince enough clam flavor. The liquid exuded from clams is ...

Drain the pasta. Meanwhile, heat a large heavy skillet over high heat. Add 1 tablespoon of the olive oil, then add the clams and cook for 1 minute. Stir in the shallots, garlic, lemon zest ...

Stir reserved roasted cherry tomatoes into clam sauce. Taste for seasoning, adding salt and pepper if needed. Add cooked pasta to sauce and toss together, adding pasta cooking water if needed.

Pasta with clams is a traditional Italian dish that’s worthy of gracing any five-star restaurant’s menu. It looks and tastes elegant, but it’s actually quite simple to make on your own.

To prepare the creamy pasta with mussels and clams, start by cleaning the latter. Leave the clams to soak in water and salt for about an hour (1). If you purchase uncleaned mussels, then you can ...