my Japanese Clam Pasta is the perfect recipe! I crafted this dish to combine the delicate flavors of Manila clams with a simple, delicious Japanese-inspired sauce made from dashi, white wine ...

To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for ...

Like most simple pastas, linguine with clams is a no-brainer for a 5:30 Challenge recipe. The sauce comes together easily in less than 30 minutes while you boil water and cook pasta. The only tricks ...

Stir the sauce, wine, parsley and clams and juice in the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally. Serve the clam sauce over the linguine. Top with ...

Add the pasta and cook for 5 minutes. The pasta will not fully cook until later. Chop the clams and transfer them to a bowl. Scrape the clam juice into the bowl. Heat the olive oil in a large ...

Lidia Bastianich knows a thing or two about pasta. The beloved chef, cookbook author, restaurateur, and host of the Emmy award-winning show Lidia’s Kitchen has been sharing her classic Italian recipes ...

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 pasta with clams in white sauce that Steve Hoffman perfected while ... Taste and add salt to clam broth if necessary. Sauté the shallot and garlic in olive oil for 3-5 minutes.

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 ...

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 ...