Also, consider the wide variety of canned clams readily available. For pasta dishes, Italian-style clams packed in white sauce might be your best bet. Depending on the recipe, you may need to choose ...

Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes. 3. Meanwhile, in a large pot of salted boiling water, ...

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 ...

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 ...

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 ...

Add the clams ... the pasta so the edges meet. Fold the edges together and keep folding down until tight over the pasta. Flip over and pull each side of parchment over the center to make a ...

Curious about canned vs. fresh clams? Discover the differences in flavor, texture, and convenience to help you choose the best option for your next recipe!

This one-pot pasta comes together in minutes, requires zero prep and minimal cleanup. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This weeknight clam pasta comes together ...

This dish is best made with tomatoes at their peak. It has a higher ratio of tomato to pasta, but you can vary that according to your preference.