Sea Harvest in Monterey is exactly that kind of place—part fish market, part casual eatery, and entirely devoted to serving up some of the most honest seafood you’ll find along California’s central ...

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To help celebrate dad, dozens of Lehigh Valley area restaurants are offering special menus, promotions and meals fit for a ...

Want to make your soup richer and creamier? Try adding this simple canned ingredient you might already have in your pantry to ...

If sauce gets too thick, add a splash of water. 2. If using fresh pasta, add the razor clams to sauce when putting pasta into boiling water; if pasta is dried, wait until it is half-cooked and then ...

In a large pot of boiling salted water, cook the linguine for about 10 minutes or until al dente. To make the sauce: In a deep ... Add the clams, cover and cook until just cook through, 2 to ...

Add the linguine and cook according ... 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 ...

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.

Add the pasta and cook for 5 minutes. The pasta will not fully cook until later. Chop the clams and transfer them to a bowl. Scrape the clam juice into the bowl. Heat the olive oil in a large ...

garlic and olive oil), Linguini Alla Vongole (linguine pasta with clams, garlic and olive oil in white clam sauce), and many more. Buona Sera Executive Chef Pedro Perez puts his advanced culinary ...

I recommend mastering linguine with clam sauce. It’s a classic for a reason. I’m partial to making the dish “in bianco,” meaning a “white” sauce that’s really a transparent sauce of clam juices mixed ...