Food & Wine editor in chief Hunter Lewis says the real flavor from a boil comes from a potent cooking liquor, loaded with alliums, lemon, spices, and a bottle each of white wine and clam juice.

Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have ...

a Cajun-style New Orleans shrimp boil, or a New England clam boil, it's always a welcome inclusion to a large gathering. For the uninitiated, a seafood boil is a complex dish boiled, hence the ...

Bring a large pot of salted water to a boil. 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. ...

Sauté over high heat for 2 minutes. Add tomato and toss lightly. Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat olive oil and butter.

Rinse the clams well and scrub if necessary in cold ... add the salt and bring to the boil. Score a cross through the skin in the base of the tomato and lower gently into the bubbling water.

Drop in the pasta, quickly return to a boil, and cook until slightly underdone ... about 3 minutes. Add the clams, wine, pepper flakes, and water. Cover and simmer until the liquid reduces in ...

Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams ...