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Discard any mussels that do not open. 3. Gently stir in the cream and heat through. Check the seasoning. It shouldn’t need salt but add a twist or two of pepper. Top with a good sprinkling of fennel ...

This easy seafood linguine makes a great Friday night ... perhaps with cozze e vongole (mussels and clams), patelle (limpets) and moscardini (baby octopus), scallops, squid, and/or a combination ...

Add the green chilli and garlic and chop them in the butter. Set aside. To make the haddock with mussels and clams, pour the wine into a deep casserole with a tight fitting lid. Discard any ...

Add the linguine and cook until almost al dente, about 1 minute less than the package directions. Drain, reserving 1/2 cup of the pasta cooking water. Meanwhile, heat the oil in a large high-sided ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...

Pour in the stock and milk and bring to the boil. Add the crème fraîche and stir until dissolved. Add the mussels and cook for 2–4 minutes, or until they open. Discard any that do not open. Serve with ...

A single serving recipe for a meaty yet lighter creamy, cheesy, linguine with white clam sauce made with whole canned clams, greek olives, and tomatoes. This recipe for pasta with whole clams is ...

It's not every day that most of us are shopping for or cooking clams and mussels. Perhaps you're planning on doing a Feast of the Seven Fishes or want to prepare a classic cioppino. No matter the dish ...

Clams and mussels are a member of the phylum Mollusca, which also includes freshwater snails. Mollusks are identified by their hard calcium carbonate shell which contains a soft body. All mollusks ...

Clams and mussels are a member of the phylum Mollusca, which also includes freshwater snails. Mollusks are identified by their hard calcium carbonate shell which contains a soft body. All mollusks ...