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 ...

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, ...

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 ...

Go for fettuccine, spaghetti if you’re craving a thinner ... medium-thick noodle that will coat well in our wine-clam sauce.

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 ...

For the sauce, heat the oil in a large saucepan ... and the clams to the courgette mixture. Drain the pasta thoroughly and tip into the clam mixture. Stir everything to combine and season well ...

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, tossing until the sauce gets ...

Add clams with their juice. Bring to a boil, reduce heat to medium, and reduce sauce for two minutes. Step 5: Return dreamed pasta to skillet and use tongs to toss until pasta finishes cooking and ...

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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 ...