Pasta with clams gets a super cool upgrade in Campania. Really, it's awesome. People there love to shake things up by adding ...

To make the spaghetti with clams, pumpkin sauce, and mandarin mustard, start by preparing the parsley oil: pour the seed oil into a small saucepan (1) and heat it to a temperature of 212°F, then add ...

Put aside any notions you have of pasta, whether linguine or otherwise, with clams. Food Network star Giada De Laurentiis‘ impressive spin on the Italian classic is striking in its simplicity and ease ...

The exquisite, supersimple recipe in this video is packed with garlic and a judicious amount of crushed red pepper. If you prefer, shell the clams before tossing them with their juices in the pasta.

Soak sundried tomatoes in hot water for 15 minutes to re-hydrate. Drain and chop. Prepare linguini according to package directions. Drain and rinse well under cold water. Drizzle with 1 tablespoon ...

What's the secret to pasta with clam sauce? Clamminess. The problem with most renditions of this classic dish is that the sauce doesn't evince enough clam flavor. The liquid exuded from clams is too ...

Spaghetti with clams — or spaghetti alle vongole to the Italians — is one of my favorite dishes: simple, flavorful and satisfying. It’s hard to lose with clams, which make their own wonderful sauce as ...

Linguine with clam sauce is one of those classic Italian dishes that every home chef should have in regular rotation. Not only is it super easy to make with fairly simple ingredients, but it's ...

The best meals are also often the simplest meals made with just a handful of everyday, easy-to-find ingredients. And if they’re both fresh and local, even better. The pasta with clams in white sauce ...

Pasta and a jar of store-bought sauce is a classic in the world of pantry cooking. It’s a quick, pretty effortless and filling meal. While the adage “If it ain’t broke, don’t fix it” might be running ...

These tinned clams from Siesta tasted so fresh they won a tinned-fish taste test. Here’s why they’re worth it—and perfect for ...