Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have ...

When it comes to clams, one immediately thinks of a recipe: spaghetti alle vongole, one of the iconic dishes of Italian ...

The IG-famous chef whipped up this caramelized fennel and clam pasta for the first iteration of Cosmo Cookbook, a new series ...

Oakville Pizza in Watertown took to social media to announce its closure at 263 Main St. Along with the wine, the farm settings and panoramic views that most ...

3 cups plus 2 tablespoons (375 grams) bread flour 1 cup plus 2 tablespoons (255 grams) water 2 teaspoons (8.5 grams) fine sea salt ½ teaspoon (2 grams) active dry yeast Olive oil, for greasing ...

When the oil is shimmering, add the garlic and cook, stirring frequently, until soft and fragrant, 2 to 4 minutes. Add 1 teaspoon oregano and cook until fragrant, about 30 seconds. Add the clam ...

Meanwhile, heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the scallions and garlic and cook until soft but not browned, about 3 minutes. Add the clams, wine, pepper ...

Robert Sisca has been making New England clam chowder for over 20 years, perfecting an example just outside of archetypal, with Berkshire pork belly and herb oil, at his surf and turf restaurant ...

Serve clams cooked with piquant Indonesian chilli sauce either with samphire or wild garlic, depending on what you can get hold of. Leave plenty of time for soaking both the dried chillies and the ...

Shangurro razor clams are Rick Stein’s delicious take on ... Put the shells on a baking tray. Heat the olive oil in a frying pan, add the onion and three-quarters of the chopped garlic.

Wash the clams in several changes of cold water, discard any with damaged or broken shells. Heat the extra virgin olive oil in a wide sauté pan, add the garlic and cook for 4-5 minutes on a ...