Pasta recipes featuring clams offer a delicious twist on more conventional dishes. However, cooking with fresh clams can be a bit intimidating, especially for those unfamiliar with the techniques ...

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, ...

In honor of the cookbook’s launch, Brantley shared one of her easy, delicious recipes with us — Broken Linguine with Clams — from ... (including cooking the pasta!) and knew that it had ...

Discard any clams that remain closed. Tip out into a colander over a bowl to catch and reserve the liquor. Cook the pasta in a large saucepan of boiling salted water for about 5 minutes or until ...

In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well ... about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams ...

Spaghetti with clams – or spaghetti alle vongole to the ... My first thought was whole-wheat pasta. My second was barley, which is even more healthful. A terrific source of fiber, barley is ...

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 ...

When the clams have opened, discard the garlic and any empty clam shells. Add the drained pasta to the pan along ... container for up to 5 days ahead. Recipe courtesy of Rustic Italian Food ...

Add the chilli, tomatoes and parsley and pour in the reserved liquor from the clams. Cook over a medium heat for 5 minutes. Season with salt. Meanwhile, cook the pasta in the boiling water until ...

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.

the sun-dried and toasted Sardinian “couscous” specified for this recipe. I wouldn’t substitute regular couscous for the fregola, which is rather more like dense pasta peas than semolina ...