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 ...

Season the clam mixture well with salt and freshly ground black pepper. Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the ...

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 ...