To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for ...

my Japanese Clam Pasta is the perfect recipe! I crafted this dish to combine the delicate flavors of Manila clams with a simple, delicious Japanese-inspired sauce made from dashi, white wine ...

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.

Add the tomatoes, the reserved clam juices, and ½ cup water. Bring to a simmer, and cook until slightly thickened, about 4 minutes. When the pasta is al dente, drain and add to the sauce ...

It’s a tasty substitute for regular pasta sauce, and the extra ... have really melded.” —Recipe contributor Vera Schulze, ...

Nigella's spaghetti vongole recipe can be a store cupboard ... When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti.

This traditional Italian seafood pasta dish of clams with chilli, garlic and white wine is great for a date night recipe ... Season the clam mixture well with salt and freshly ground black ...

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.