Be careful not to overcook; the pasta should have ... 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 ...

Linguine is available both dried and fresh and is typically made with durum wheat flour and eggs. It is usually between 3 and ...

Béchamel sauce is made from melted butter and milk, and then adding in flour to make a roux. But recipes will remain for another day. Use this section for process shots, alternating between the step ...

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Most recipes include both white ... Adding a knob of butter with the pasta rounds out the salinity and turns the sauce creamy. Finally, add the clam meat in the final 30 seconds of cooking ...

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.

The clam chowder at Lefty’s is not just good; it’s the kind of good that makes you want to stand up and applaud. It’s thick, ...