However, this process doesn't do much for flavor. It's for this reason that we encourage you to call on your breadth of culinary knowledge and cook clams like you would cook pasta. After soaking, ...

Discard any clams that don't open. 3. Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs ...

While the spaghetti is boiling, remove the clams from the bowl they have been soaking in with a slotted spoon – so that any sand is left at the bottom of the bowl – rinse in a colander and ...

When the clams have opened, discard the garlic and any empty clam shells. Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley. Cook over medium heat ...

Put a pan of water on to boil that is big enough to hold the Spaghetti. While that is coming to the boil, sort through your cleaned clams and if there are any that aren’t tightly closed ...

In a medium skillet, combine the with 1 tablespoon of the olive oil and toast over moderate heat, tossing, until golden, about 3 minutes. Season with salt and pepper and transfer to a small bowl. 2.

Little neck and soft shell clams are great for pasta or steamed clams because of their small size and mild flavor. Hard shell and manila clams are great in chowder. Cherrystones are larger and perfect ...

Cook the spaghetti according to packet instructions and drain. When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti. To serve ...

Spaghetti with clams – or spaghetti alle vongole to the Italians – is simple, flavorful and satisfying. That’s because it’s hard to lose with clams, which spontaneously generate their own ...