Search results
Results from the WOW.Com Content Network
Heat the oil in a 2-quart saucepan over medium heat. Add the garlic and cook until it's tender, stirring often. Stir the sauce, wine, parsley and clams and juice in the saucepan.
Italian for "linguine with clams," this seafood pasta dish includes tomatoes for a mashup between red and white clam sauces. View Recipe 20-Minute White Bean Soup
Linguine with clams is our ideal seafood dinner: It's so simple, can be thrown together in about 30 minutes, but still delivers on that rich flavor that makes it extra special. Trust us—the wine ...
Clam sauce, known in Italian as sugo alle vongole, is a topping for pasta, usually linguine. The two most popular varieties are white, usually featuring minced clams , olive oil , garlic , lemon juice or white wine, and parsley , and red, usually a thin tomato sauce with minced clams.
Linguine alle vongole. In the Liguria region of Italy, east of Genoa, spaghetti alle vongole (veraci) means spaghetti with tiny baby clams in the shell, no more than the size of a thumbnail, with a white wine/garlic sauce. Linguine also may be used for the pasta in preference to spaghetti.
Get the Recipe: Steamed Clams with Bacon, Corn, ... Rinaldi's rendition of linguine and clams features the concentrated liquor as the primary ingredient for the sauce—not white wine or lemon juice.
Related: 31 Seriously Good Clam Recipes from Vongole to Clam Chowder. ... Mussels over pasta with light, yet creamy white wine sauce made with garlic, butter, fresh basil, Parmesan cheese, and ...
Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes. 2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. 3. Scrape the cabbage over the pasta.