Add tomato and toss lightly. Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes.

This classic white clam dip, filled with cream cheese; crème fraîche; and, of course, canned clams, is salty, cheesy, and craveable. Some generous splashes of hot sauce and plenty of fresh dill add ...

Linguine with clam sauce is a classic Italian pasta dish with roots in Naples that immigrants brought to America, where it became a beloved staple. Not only is the perfectly al dente linguine ...

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.

Joe likes to add some little deck fresh clams, as well. Salt and pepper. Add two ounces of white wine. Cook and drain pasta. Pour clam sauce over pasta and enjoy.

This Cantonese classic is easy to make, and takes 30 minutes or less to prepare. This amount of clams will serve two or three generously, but if you're feeding four to six, add another easy dish ...

Cook until the sauce is reduced and less watery, 2 to 3 minutes. Add 1/2 cup of the reserved clam juice and the remaining 1 tablespoon butter to the skillet and stir to melt. Reduce the heat to ...

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.