Linguine with clam sauce is a classic Italian pasta ... can also be a great shortcut for paella) are sold minced, chopped, or as whole baby clams, packed in their juices or brine.

For the pasta: Bring 5-6 qt. of water to a boil in a large kettle. Add 1 tsp. salt to boiling water in kettle. Add pasta and cook until done. Scoop out 6 oz. of pasta liquid and add to clams.

1. In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well. 2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the minced garlic and ...

Once the pasta is cooked, drain and tip back into the same saucepan in which you cooked it. Pour over the sauce, add the clams and very gently stir together over a low heat for 30 seconds allowing ...

Add the clams ... any empty clam shells. Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley. Cook over medium heat, tossing until the sauce gets ...

combine reserved minced clams, littlenecks and half and half. Cover and simmer very gently until clams are cooked through and their shells have opened, about 6 minutes. Uncover, stir clam-cream ...

It can be made with any of the larger varieties of clam, including bamboo clams (or razor clams) and baby geoduck. Pre-minced garlic from supermarkets often has an unpleasant metallic taste ...