In a pot, open the clams by heating them with a drizzle of oil and a clove of garlic and let them cool enough to be able to shell them (keep some whole for the decoration of the dish). In the meantime ...
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 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 ...
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!
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wine and clams. A minerally white wine from Sicily makes a nice match. The classic carbonara is spaghetti and pancetta, with a quick sauce of egg and Parmigiano whipped in and an aggressive grinding ...