Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet.

In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together.

Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute.

Mix together the clams, cream cheese, hot sauce, Worcestershire sauce and scallion whites in a medium bowl. Scoop up some dip with a chip to taste it; adjust the hot sauce and …

Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil.

Use a small fine-mesh sieve to strain the 1/3 cup of white wine-clam juice mixture into the skillet. Stir to combine and cook until the mixture is slightly reduced and cohesive, about 2 minutes ...

Deselect All. Dough: 1 cup plus 1 tablespoon all-purpose flour, measured with the scoop-and-level method, plus more for dusting. 1 cup plus 1 tablespoon “00” flour, measured with the scoop …

Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris. Bring a large pot of heavily salted water (it should taste like the sea) to a boil.

Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, …