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.

Growing up in New England, clam chowder was practically a ... making a homemade version is surprisingly easy. In fact, this shortcut recipe comes together in just 45 minutes, using simple pantry ...

Recipe contributor Vera Schulze, Holbrook, New York Letting this red clam sauce cook slowly ... this tomato and eggplant sauce makes cooking and cleaning up as easy as can be while majorly cutting ...

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.

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 ...

Add the coconut milk, 35 per cent cream, and lime zest to the pan bring to a boil. Reduce the heat and simmer for 5 minutes or until sauce slightly thickens. 5. Finally, place the shrimp back in to ...

Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This weeknight clam pasta comes together easily in under 30 minutes, without compromising flavor. This simple pantry meal delivers ...

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.

easy-to-find ingredients. And if they’re both fresh and local, even better. The pasta with clams in white sauce that Steve Hoffman perfected while living with his family in the small village of ...