To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for ...

Heat oil in large nonstick saucepan over medium heat until hot Add shallots and garlic Cook covered 2 minutes. Nutrional Facts (Per Serving) Calories 398, Calories from Fat 13%, Total Fat 6g, ...

Add clams, wine and clam broth ... liquid and return sauce to original pan. Return clams to sauce. Add parsley and gently mix. If your pan is large enough drop the cooked pasta on the clams ...

Linguine with clams is our ideal seafood dinner ... medium-thick noodle that will coat well in our wine-clam sauce. The sauce: We create our simple but decadent sauce with just a few ingredients ...

Substitute spaghetti if you can’t find linguine, though it’s available from most supermarkets either fresh or dried. Cream-based sauces go well with linguine and it’s often served with seafood.

Add the pasta and cook for 3-4 minutes, or until tender. Drain well, then add the pasta to the pan of ragu and mix well to coat the pasta in the sauce. Serve sprinkled with the Parmesan.

While the pasta cooks, in a large, cold nonstick frying pan, assemble kimchi, butter, gochujang, soy sauce, garlic and half the scallion. (Don’t worry about mixing for now.) Drain pasta ...

draining it as you go but taking a little pasta water along with the noodles to emulsify the sauce. Add arugula and Parmesan, season with salt and pepper, and toss together until pasta is saucy ...

Bjarne Melgaard’s rise in the art world came with strings attached and an unusual contract with investors. Now he’s suing to regain control of his artwork. By Zachary Small His first feature ...